Chilled Tuscan Bean Soup - cooking recipe

Ingredients

2 tablespoons olive oil
1 small onion, minced
1 garlic clove, minced
4 ounces cabbage, coarsely chopped (about 1 1/2 firmly packed cups)
4 ounces zucchini, cut into 1/4 inch slices
2 medium leeks, thinly sliced
1 cup canned roma tomato, drained
1 medium carrot, finely chopped
1 small celery rib, finely chopped
1/2 teaspoon fresh rosemary, minced (or 1/4 t. dried rosemary, crumbled)
1/4 teaspoon red pepper flakes
salt, to taste
3 cups water
2 cups beef broth (or more)
1/2 lb small great northern bean
6 slices Italian bread, sliced 1/2 inch thick
1 garlic clove, halved
3 tablespoons olive oil
parmesan cheese, for topping soup

Preparation

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