Zuppa di Fagiollini, Ceci, Cannellini e Cavolo

(Garbanzo, Cannellini and Cabbage Soup)


1 Lb. Mixed String beans - yellow and green
1 Lg. Onion - yellow: chopped
6 Sm. Potatoes - 2 Yukon Gold, 2 Red, 2 White
1/4 Cup Olive Oil - Extra virgin
4 Cups Water
4 Cups Chicken stock
1 Cup Celery - Chopped
2 Cups Cabbage - Savoy: chopped
1 !4 Oz. Can Tomatoes -  drained & chopped
1 14 Oz. Can Cannellini Beans
1 14 Oz. Can Ceci (Garbanzo) Beans
1/4 Tsp. Thyme leaves - dry
1/4 Tsp. Oregano leaves - dry
6 Cloves Garlic - peeled and chopped coarsely


Cut the ends off of the beans and cut them into thirds.  Cut the potatoes in to quarters.  Do not peel them.  Put the beans and potatoes along with the cabbage, onion and celery into a large soup pot.  Add the olive oil oil to the pot and mix well.  Braise the vegetables over medium high heat for 3-4 minutes.   Turn the heat to high and add the tomatoes, thyme and oregano.   Cook on high heat while stirring for 2-3 minutes. 

Add the four cups of water and the four cups of chicken stock.   Turn the heat to medium low, and allow the soup to cook for 1 to 1 1/2 hours.   At the end of this time, add the Ceci (Garbanzo) and Cannellini beans and the chopped garlic.  Cook an additional half hour.

Serve hot.  Add a teaspoon of Extra virgin olive oil, along with a good portion of freshly grated Parmesan cheese to each serving just prior to serving.

NOTE:  Left over soup can be refreshed by adding one pound of spinach to the soup and heating it for 30 minutes. The spinach  changes the soup slightly.  Serve this garnished with shaved Parmesan cheese.  If you desire to make this soup, but fresh green and yellow beans are not in season, the soup can be made with the Ceci and Cannellini beans as the only beans.  If a thick soup is desired, add a second can of Cannellini beans,  At the end of the cooking time, process half the soup, in a food processor, and then return the now pureed ingredients to the remaining soup.  Warn, then serve.

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Last updated on:09/10/02 09:24:09 PM