Sarah Gavigan learned this hearty soup from her Sicilian-born grandmother, who would often visit from Florida for a week at a time and who, Gavigan says, "filled the kitchen with magic." Nonna made use of whatever scraps were on hand in their middle Tennessee home, from collards and lima beans to a Parmesan rind, and insisted it was all "about the touch." Any winter greens work great, and you can use any type of bean.
1/2 cup chopped red onion
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup extra virgin olive oil
3 cups chopped red cabbage
3 cups chopped green cabbage
3 cups coarsely torn collard greens
3 cups coarsely torn turnip greens
3 cups medium cauliflower florets
2 teaspoons kosher salt
1 medium zucchini, cut into half moons
3/4 pound small potatoes, halved
2 cups canned crushed tomatoes
1 (12-oz.) package frozen lima beans
1 Parmesan cheese rind
3 cups day-old whole wheat bread pieces
Shaved Parmesan cheese
How to Make It
Cook first 3 ingredients in hot oil in a large Dutch oven over medium heat, stirring occasionally, 5 minutes or until tender. (Do not brown.)
Stir in red cabbage and next 5 ingredients, and cook over medium heat 3 minutes. Add 1/2 cup water, and reduce heat to medium-low. Cook, stirring occasionally, 20 minutes. Stir in zucchini, next 4 ingredients, and 4 cups water.
Increase heat to medium-high, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 20 to 25 minutes or until the potatoes are tender. Discard cheese rind. Stir in bread pieces 15 minutes before serving. Spoon into bowls, and drizzle with extra virgin olive oil; sprinkle with shaved Parmesan cheese.
This soup can be cooked a day in advance. It's always better the second day, so make a big batch.