Ingredients

Makes about 12 cups, serving 6 as a main course

　　1 large onion, sliced thin

　　2 tablespoons olive oil

　　2 medium carrots, cut into 1/8-inch-thick slices

　　3 cups 1 1/2-inch flowerets of cauliflower (about 1/2 head)

　　3 small zucchini, halved lengthwise and cut crosswise into 1/8-inch-thick slices

　　3 cups cooked dried borlotti beans (cranberry beans) or Roman beans or rinsed and drained canned beans (about two 15-ounce cans)

　　3 cups beef broth

　　3 cups water

　　a 14 1/2- to 16-ounce can chopped tomatoes including juice

　　

For toasts

3 ounces (about three 1/2-inch slices) Italian bread

　　1 large garlic clove, halved lengthwise

　　6 freshly grated Parmesan (about 1 ounce)

　　

Step 1

In a 4-quart heavy saucepan cook onion in oil over moderate heat, stirring occasionally, until pale golden. Add carrots and cauliflower and cook, stirring occasionally, 3 minutes. Add zucchini and cook, stirring occasionally, 3 minutes. Stir in beans, broth, and water and simmer until vegetables are just tender, about 30 minutes. Stir in tomatoes with juice and simmer, stirring occasionally, until soup is thickened, about 30 minutes. Season soup with salt and pepper.

　　

Make toasts:

Step 2

Preheat oven to 375°F.

　　

Step 3

On a baking sheet toast bread lightly in middle of oven. While bread is hot rub top of each toast with garlic and sprinkle with Parmesan. Bake toasts until Parmesan is melted, about 5 minutes.

　　

Step 4

Serve minestrone with toasts.

　　

Nutrition Per Serving

Each serving about 366 calories and 7 grams fat (17% calories from fat).

　　#### Nutritional analysis provided by Gourmet