Tuscan White Bean Stew

Step 1

Place cabbage into mixing bowl and chop 3 sec/speed 4. Transfer to a bowl and set aside.

Step 2

Place kale and zucchini into mixing bowl and chop 10 sec/speed 4. Transfer to bowl with reserved cabbage and set aside.

Step 3

Place carrot, celery, onion and olive oil into mixing bowl and chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula, place simmering basket onto mixing bowl lid and cook 5 min/250°F/speed 1.

Step 4

Add reserved chopped vegetables, tomatoes, Parmesan rinds and broth, place simmering basket onto mixing bowl lid and cook 30 min/212°F//speed 2. Meanwhile preheat oven to 375°F.

Step 5

Add beans, basil, salt and pepper, stir with spatula to combine, place simmering basket onto mixing bowl lid and cook 10 min/212°F//speed 1.

Step 6

Rub bread slices with garlic and drizzle with olive oil. Place onto a baking sheet and toast 10-12 minutes (375°F), until golden brown.

Step 7

Divide soup between bowls. Remove Parmesan rinds and serve soup with garlic toast.