Description
This Nourishing Tuscan Vegetable Soup is a hearty, comforting dish perfect for cozy days at home. Packed with fresh vegetables, cannellini beans, and aromatic herbs, this Italian-inspired soup is both flavorful and wholesome. It’s easy to prepare on the stovetop and offers a delightful balance of textures and tastes, making it a nutritious option for any meal.
Ingredients
Scale
Vegetables
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 medium zucchini, diced
- 2 cups chopped kale or spinach
Pantry Items
- 2 tablespoons olive oil
- 1 (14 oz) can diced tomatoes
- 1 (14 oz) can cannellini beans, drained and rinsed
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup small pasta (such as ditalini or orzo, optional)
Finishing Touches
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- Grated Parmesan cheese for serving (optional)
Instructions
- Prepare the base vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 to 7 minutes until the vegetables become soft and aromatic.
- Add garlic: Stir in minced garlic and cook for an additional 30 seconds until fragrant, taking care not to burn it.
- Incorporate zucchini: Add the diced zucchini to the pot and cook for 2 to 3 minutes, allowing it to soften slightly.
- Add liquids and herbs: Pour in the canned diced tomatoes along with the vegetable broth. Add dried oregano, dried basil, dried thyme, bay leaf, salt, and black pepper. Stir well to combine.
- Simmer the soup: Bring the soup to a boil, then reduce the heat to low and let it simmer gently for 15 to 20 minutes to develop flavors.
- Cook pasta (optional): If using, add small pasta like ditalini or orzo during the last 10 minutes of cooking. Stir occasionally to prevent sticking.
- Add cannellini beans: Stir in the drained and rinsed cannellini beans and cook for an additional 5 minutes until they are heated through.
- Add greens: Mix in chopped kale or spinach and cook for 2 to 3 minutes, just until wilted.
- Finish and season: Remove the bay leaf from the pot. Stir in lemon juice and adjust seasoning with additional salt or pepper if needed.
- Serve: Ladle the soup into bowls, garnish with fresh parsley and optional grated Parmesan cheese. Serve hot and enjoy.
Notes
- For a thicker, more rustic soup, mash a small portion of the cannellini beans before adding them to the pot.
- You can substitute kale with Swiss chard or spinach based on your preference.
- The soup tastes even better the next day as the flavors meld and deepen.
- To make the soup vegan or dairy-free, omit the Parmesan cheese topping.
