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Traditional Tuscan Soup

A comforting and hearty soup filled with vegetables and beans, perfect for any cozy dinner or gathering.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 can 14 oz diced tomatoes
  • 4 cups vegetable broth
  • 1 can 15 oz cannellini beans, drained and rinsed
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 2 cups kale or spinach chopped
  • Salt and pepper to taste
  • Parmesan cheese for serving optional

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Can opener

Method
 

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
  3. Stir in the diced carrots and celery, cooking for an additional 5 minutes.
  4. Add the can of diced tomatoes along with their juices.
  5. Add the vegetable broth and bring the mixture to a boil.
  6. Once boiling, add the cannellini beans, thyme, and basil.
  7. Reduce the heat and let the soup simmer for about 30 minutes.
  8. Finally, stir in the chopped kale or spinach and season with salt and pepper to taste.

Notes

This soup is perfect on its own but pairs well with crusty bread and grated cheese.