Voted as the best soup by my family.
Tuscan Vegetable Soup
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
- For the Croutons:
5 slices stale bread, cubed (or 5 ounces)
3 tbsp olive oil
3 garlic cloves
3 tbsp parmesan cheese
- For the Soup:
1 onion, chopped
2 carrots, chopped
2 celery, chopped
1 cup potato (small dice, about cm at most, or less)
1 cup zucchini, chopped
½ savoy cabbage (chopped into 1-inch pieces)
2 cans cannellini beans (16 ounces each)
16 oz fire-roasted tomatoes
15 oz can tomato sauce (1 3/4 cups)
1 bunch of greens, cut into 1 inch pieces (or spinach leaves)
4 garlic cloves, pressed
crushed red pepper
healthy pinch of sugar
black pepper
1 bay leaf
½ cup romano cheese
4-6 cups chicken broth
Directions
- Making the Croutons:
- Preheat oven to 375.
- Combine 3 tbsp of olive oil and 3 tbsp of minced garlic. Pass the oil through a fine-mesh sieve.
- Chop your bread into three-quarter-inch chunks and toss them with this garlicky olive oil. You'll get the full garlic flavor without burning the croutons.
- Bake your croutons for about 15 minutes, tossing them halfway through, until crispy and golden brown.
- Add three tablespoons of Parmesan cheese.
- Making the Soup:
- Sauté the onions, carrots, celery and red pepper flakes in a tablespoon of butter and oil until they are translucent, about 7 minutes.
- Add garlic.
- Add beans, pureed beans, and broth; then season with salt, pepper, and 1 tsp of Italian seasoning.
- Add the potatoes.
- Add tomatoes, pinch of sugar and cabbage.
- Bring to a simmer and cook for 30 minutes, uncovered.
- Ideally, whole beans should be added in the last 15 minutes of cooking. Add chopped greens (or spinach) in the last 10 minutes of cooking.
- Add Romano cheese to the soup and test for seasoning, adding more salt, pepper, or herbs as needed.
