Tuscan Vegetable Soup
This hearty Tuscan Vegetable Soup is a flavorful blend of seasonal vegetables, beans, and herbs, perfect for a nourishing meal. Packed with nutrients and vibrant colors, it embodies the essence of Italian cuisine.
Equipment
- 1 large pot
- 1 wooden spoon
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 medium celery stalk, diced
- 1 medium zucchini, diced
- 1 medium red bell pepper, diced
- 1 can (14 oz) diced tomatoes, with juices
- 1 can (15 oz) cannellini beans, rinsed and drained
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- to taste salt
- to taste freshly ground black pepper
- 2 cups kale, chopped (or any leafy greens)
- grated Parmesan cheese for serving (optional)
- fresh basil for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for about 5 minutes until vegetables are softened.
- Stir in the diced zucchini and red bell pepper, and continue cooking for another 5 minutes until slightly tender.
- Add the diced tomatoes (with juices), cannellini beans, vegetable broth, dried thyme, dried basil, salt, and pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat and let it simmer for about 20 minutes. Stir occasionally.
- Add the chopped kale and cook for an additional 5 minutes until the greens are wilted and tender.
- Taste and adjust the seasoning with more salt and pepper if needed.
- Serve hot, garnished with grated Parmesan cheese and fresh basil if desired.
Notes
This soup can be stored in the refrigerator for up to 4 days and can also be frozen for future meals.
Feel free to add any other vegetables you have on hand or substitute the cannellini beans with another variety.
To enhance the flavor, consider adding a splash of balsamic vinegar just before serving.