Chilled Tuscan Bean Soup

• 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

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

olive oil, onion, garlic, cabbage, zucchini, leeks, roma tomato, carrot, celery, fresh rosemary, red pepper, salt, water, beef broth, italian bread, garlic, olive oil, parmesan cheese

Taken from www.food.com/recipe/chilled-tuscan-bean-soup-231182 (may not work)