Tuscan minestrone

Tuscan minestrone

Ingredients:

1/2 head savoy cabbage, quartered
1 large red onion, chopped
1 celery rib chopped
4 garlic cloves, peeled and chopped
1 large carrot sliced
olive oil for sauteing the veggies
1/2 bunch of kale, stems removed, leaves sliced, about 3 cups tightly packed
1 large potato, (Yukon Gold) cut into 1/2 inch cubes
6 cups chicken stock
1 cup drained, chopped, canned tomato
1 fresh rosemary sprig
1 fresh thyme sprig
1 bunch of parsley
1 cup of dried cannellini or borlotti beans, soaked and cooked, about 3 cups cooked.
1 bunch of spinach, stems removed and sliced into strips if big, about 1 cup packed.
salt
small whole wheat croutons baked in an oven until crisp
grated Parmesan

Boil cabbage for about 5 minutes and then drain it well. Rinse with cold water.

In a large pot, cook the onion, carrots, garlic and celery in the olive oil over medium heat for 10 minutes. Add the cabbage, kale, potatoes, broth, herbs, and tomatoes. Bring soup to a gentle simmer and cook for 10 to 15 minutes until the potatoes are soft.

Add the pureed and whole beans to the simmering soup. Simmer soup about 5 minutes more.

Toss the spinach in at the end. Add salt and pepper to taste.

Top with croutons and cheese