Tuscan Vegetable Soup
Cozy Up with a Bowl of Tuscan Vegetable Soup
As the days get shorter and the temperatures drop, there’s nothing quite like a warm, hearty soup to nourish the soul. Today, we’re sharing a delightful recipe for Tuscan Vegetable Soup – a vibrant and flavorful dish packed with fresh vegetables and aromatic herbs. This isn’t just a soup; it’s a taste of the Italian countryside, bringing rustic charm to your kitchen.
This soup is incredibly versatile. Feel free to swap in your favorite seasonal vegetables or adjust the herbs to your liking. It’s a fantastic way to use up any produce you have on hand, making it both delicious and sustainable. The combination of potatoes, carrots, zucchini, and cabbage creates a wonderful texture, while the cannellini beans add a creamy richness and protein boost.
What makes this Tuscan Vegetable Soup special?
- Freshness: The use of fresh vegetables and herbs is key to achieving that authentic Tuscan flavor.
- Simplicity: This recipe is surprisingly easy to make, perfect for a weeknight meal.
- Healthy & Nutritious: Packed with vitamins, minerals, and fiber, this soup is good for you too!
- Flavorful: The combination of herbs and vegetables creates a complex and satisfying flavor profile.
Tips for the Best Tuscan Vegetable Soup:
- Don’t skimp on the herbs: Fresh herbs really make a difference. If you’re using dried herbs, use about half the amount.
- Simmer gently: Avoid boiling the soup vigorously, as this can make the vegetables mushy.
- Taste and adjust seasoning: Season with salt and pepper to your liking.
- Get creative with toppings: A sprinkle of grated Pecorino, Parmesan, or your favorite hard Italian cheese and a few fresh basil leaves add a beautiful finishing touch.
Frequently Asked Questions:
Q: Can I use different beans?
A: Absolutely! Great Northern beans or other small white beans would work well as substitutes for cannellini beans.
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup vegetarian/vegan?
A: This recipe is vegetarian. To make it vegan, simply omit the cheese topping.
Q: Can I use canned tomatoes instead of fresh?
A: Yes, one 14.5oz can of stewed tomatoes will work perfectly.
Q: What kind of stock should I use?
A: Chicken stock is traditional, but vegetable stock will also work well for a vegetarian option.
We hope you enjoy this comforting and flavorful Tuscan Vegetable Soup! It’s a perfect dish to share with family and friends on a chilly evening.
Tuscan Vegetable Soup
Ingredients
- 1 Tbsp extra-virgin olive oil
- 1/2 large yellow onion
- 3 ribs celery
- 2 cloves garlic
- 1 cup red potatoes
- 5 carrots
- 4 cups chicken stock
- 2 Tbsp fresh basil or 2 tsp dried
- 1 Tbsp fresh parsley or 1 tsp dried
- 1/2 Tbsp fresh rosemary or 1/2 tsp dried
- 1/2 Tbsp fresh oregano or 1/2 tsp dried
- 1 small zucchini
- 1 cup cabbage
- 1 can cannellini beans or small white beans
- 2 fresh tomatoes or 1 can stewed tomatoes
- salt and pepper
- Pecorino, Parmesan or favorite hard Italian cheese
- Fresh basil
Instructions
- Heat oil in large stock pot.
- Dice onion and celery ribs, and add to pot, along with minced garlic. Saute for 5 minutes.
- Dice potatoes, and peel and dice carrots. Add to pot with stock and herbs.
- Simmer about 10 minutes, until vegetables begin to soften.
- Chop zucchini into bite-size pieces and cut cabbage into small, thin ribbons.
- Drain and rinse beans.
- Dice fresh tomatoes, if using.
- Add zucchini, cabbage, beans and tomatoes to pot.
- Season with salt and pepper.
- Simmer until vegetables are barely soft.
- Top with cheese and fresh basil before serving.
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