Tuscan Soup
A comforting and hearty blend of flavors, Tuscan soup combines fresh vegetables, beans, and herbs for a delightful culinary experience.
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 stalks celery, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 2 cups kale or Swiss chard, chopped
- 1 teaspoon Italian seasoning
- to taste Salt & pepper
- ½ cup small pasta (such as ditalini or orzo)
- optional grated Parmesan cheese, for serving
- optional fresh basil or parsley, for garnish
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat. Add the diced onion, and sauté for about 3–4 minutes, until it becomes translucent and fragrant.
- Stir in the minced garlic, carrots, and celery. Cook for another 5 minutes, allowing the vegetables to soften.
- Add the diced tomatoes and vegetable broth to the pot. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
- Stir in the beans and Italian seasoning, and season with salt and pepper to taste. Let this simmer for about 15 minutes.
- Add the pasta and cook for another 7–10 minutes until al dente.
- Finally, stir in the chopped kale or Swiss chard just before serving. Cook for an additional 2–3 minutes until the greens are wilted and vibrant.
Notes
For added depth, sauté the vegetables until they start to caramelize. Feel free to substitute any greens on hand. Adjust thickness by adding more broth if desired. This soup freezes well, making it perfect for meal prep.