soup pot, large dutch oven or slow cooker (optional)
soup tureen with lid
Instructions
Cut the onion, celery, and carrots into very small pieces to make the "soffritto" base for the soup.
In a large pot, heat the olive oil and saute the onion, celery and carrots over medium heat Once softened, add the black kale and the savoy cabbage.
As soon as the cabbage begins to to cook, add the tomato puree, canned tomatoes or peeled tomatoes, then potatoes, chopped zucchini and peas.
Now add the cannellini beans and add salt, black pepper and adjust seasoning and herbs as desired such as parsley, fresh thyme, bay leaf, and cook stirring occasionally over low heat for about 1 hour, then turn off.
Slice the bread into thin slices. Place a layer of bread in the bottom of a soup tureen or a large deep bowl. Then alternate between pouring the cooked vegetables and a layer of bread until you have filled the tureen. You can remove the bay leaves if you added them.
Cover and let sit for 20 minutes.
After resting, the soup is ready to serve. Remove a portion of the soup and serve in individual bowls with a sprinkling of Parmesan cheese if desired.
As mentioned previously, we'd like to remind you that the soup is even better reheated the following day!
Don't forget to add a drizzle of olive oil before eating this scrumptious comfort food.