1. Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat. 2. Add onion and garlic and saute 2 to 3 minutes. 3. Abb cabbage, zucchini,leeks,tomatoes,carrots,celery, rosemary,red pepper flakes, and salt and cook until vegetables begin to soften, about 6 minutes. 4. Add water, 2 cups beef broth and beans and bring to a boil. 5. Reduce heat, cover and simmer until beans are tender, about 1 1/2 hours, stirring occasionally. 6. Puree soup in batches in blender; chill several hours or up to 1 week. 7. To serve, thin soup with additional broth, if desired. 8. Toast bread;rub lightly with cut sides of garlic clove. 9. Brush bread with most of remaining olive oil. 10. Ladle soup into individual bowls. 11. Top with a crouton and a sprinkling of Parmesan cheese. 12. Place several drops of remaining olive oil into each bowl and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
