Terrific Tuscan Vegetable Soup - Ellie Krieger
"A meal both filling and fulfilling! The flavors are great. This comes together so fast. It can be made ahead, just add the spinach 3 minutes before serving, enjoy!"
photo by Chicagoland Chef du
- Ready In:
- 35mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 15 ounces cannellini beans, drained and rinsed, I used navy bean
- 1 tablespoon olive oil
- 1⁄2 large onion, diced, about 1 cup
- 2 carrots, diced, about 1/2 cup
- 2 stalks celery, diced, about 1/2 cup
- 1 small zucchini, peeled, diced, about 1 1/2 cups
- 1 garlic clove, minced
- 1 tablespoon fresh thyme leave, chopped, substitute 1 teaspoon dried
- 2 teaspoons fresh sage leaves, chopped, substitute 1/2 teaspoon dried
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 32 ounces low sodium chicken broth, substitute vegetable broth
- 14 1⁄2 ounces diced tomatoes, can
- 2 ounces baby spinach leaves, chopped can use chopped kale (2 cups lightly packed)
- 1⁄3 cup parmesan cheese, freshly grated (optional)
directions
- In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
- Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
- Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
- Serve topped with Parmesan, if desired.
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Reviews
-
Very yummy- the mashed beans made the broth reminiscent of my grandma’s pasta & beans as a kid, so this was great since I am not eating pasta!! I used 3 huge leaves of Swiss chard from my garden as my greens, black beans instead of white and added red pepper flakes at the end for a little spice. Thanks for a beautiful, healthy, easy & delicious recipe -
This is our favorite vegetable soup recipe. I make it using lacinato kale and either vegetable broth or chicken broth, fresh herbs from the garden if possible, and I don't peel the zucchini. -
I just finished making this and had to review it. It's a perfect 5 stars! The only thing I did different was added roasted corn and it was stellar. I made it with vegetable broth because I don't eat anything meat based. Full of veggies and so healthy and filling. I made it even healthier by using everything organic. Perfect for a cold and rainy day in Chicago. And the best part is even my 2 year old loves it! -
The recipe for this was very good in it being an Italian Tuscan vegetable soup I added a few other things to the recipe. I added Italian seasoning along with meatballs. In eating our first helping I thought you could also add small baby potatoes and corn to add more vegetables to this recipe. Anyway you look at it this recipe it leaves a lot of thought of what you can do to spice it up. -
I made the soup exactly per instructions using vegetable broth and kale and was rather disappointed with the bland taste of it. So i added more beans and 250 gr mushrooms (slightly fried first) and an extra teaspoon of organic veggy stock powder and then the soup finally got some rich flavour. Substituting spinach for kale was a very bad idea as kale stays hard even boiled while spinach would be very tender and juicy even after cooking. So i basically removed kale from the soup as much as it was possible. I then added a teaspoon of sour cream in each plate when serving and loved this version of the recipe much more. I think roasted kale would be a lovely addition sprinkled on top (could even be mixed with parmesan for baking).
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Tweaks
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I made the soup exactly per instructions using vegetable broth and kale and was rather disappointed with the bland taste of it. So i added more beans and 250 gr mushrooms (slightly fried first) and an extra teaspoon of organic veggy stock powder and then the soup finally got some rich flavour. Substituting spinach for kale was a very bad idea as kale stays hard even boiled while spinach would be very tender and juicy even after cooking. So i basically removed kale from the soup as much as it was possible. I then added a teaspoon of sour cream in each plate when serving and loved this version of the recipe much more. I think roasted kale would be a lovely addition sprinkled on top (could even be mixed with parmesan for baking).
RECIPE SUBMITTED BY
Chicagoland Chef du Jour
Hinsdale, Illinois
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.
