Tuscan Soup

Ken and Jean came back from Italy raving about the food. Especially at a lovely bed and breakfast in Quarrata where they enjoyed Giuditta Vaiani's ...

Tuscan Soup

Minced onion
Garlic
Olive Oil
Savoy (cabbage)
Carrots
Potatoes
Celery
Tomato Sauce
Basil
Salt
Pepper
Zucchini

Brown an onion in olive oil with a smashed segment of garlic. Take the garlic out of the pot. Put vegetables in it starting from those needing longer cooking times (cabbage, carrots, etc) always stirring to make them cook properly. Add tomato sauce and a little water, salt and stir often by adding water from time to time. The secret is having the vegetables cooked in a bit (the least amount) of water so that you do not miss the flavor. When cooked you add some leaves of minced basil and serve by pouring into a dish on a slice of grilled break. Add some pepper if you want and olive oil. During the winter you take separately cooked beans, strain them and add them to the soup. Some of them not strained will be added directly in the dishes.

If you are ever travelling through Italy and looking for a lovely inn, you can reach Giuditta at abbonbri@alice.it or visit her website at www.abbonbri.it