“In 'Sunday Soup' by Betty Rosbottom”
2hrs 25mins

Ingredients Nutrition


  1. Rinse and sort through the beans to remove any pebbles.
  2. Put beans in a large bowl; cover with 3 cups boiling water; soak beans for 1 hour.
  3. Drain beans in a colander and reserve.
  4. Heat olive oil in a large heavy pot over med-high heat.
  5. When hot, add the onion, leek, carrot, and celery; saute until just softened, 3-4 minutes.
  6. Add in minced garlic and rosemary; saute 1 minute.
  7. Add 8 cups water, the reserved beans, tomatoes, cabbage, and 1 1/2 tablespoon kosher salt.
  8. Bring to a boil; decrease heat, and cook at a simmer, covered, for 1 hour.
  9. Add in potatoes, zucchini, and chard; simmer covered, until the potatoes and zucchini are tender and the chard is wilted, for 20-25 minutes.
  10. Taste soup and season with salt, as needed.
  11. When ready to serve, lightly toast the bread slices, then rub each piece on both sides with a cut garlic clove.
  12. Either place 1 bread slice in the bottom of 6 soup bowls and ladle soup over OR ladle soup into 6 bowls and top each with a bread slice.
  13. Garnish each serving with Parmesan cheese and a drizzle of olive oil.

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