Best 7 Terrific Tuscan Vegetable Soup Recipes

TUSCAN VEGETABLE SOUP

Steps:

• 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.

TERRIFIC TUSCAN VEGETABLE SOUP - ELLIE KRIEGER

Steps:

• 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.

TERRIFIC TUSCAN VEGETABLE SOUP

Steps:

• In a small bowl, mash half of the beans with a masher or the back of a spoon; set aside.
• Heat oil in a large soup pot over med-high heat. Add onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper, until the vegetables are tender (about 5 mins).
• Add broth and tomatoes and bring to a boil.
• Add the mashed and whole beans and the spinach leaves; cook until the spinach is wilted, about 3 minutes more.
• Serve topped with the parmesan, if desired.

TUSCAN SOUP

Steps:

• Remove skin from sausage and crumble into frying pan. Add chopped onion, and cook over medium heat until meat is no longer pink. If you are trying to cut fat, remove meat from pan, place in a colander, and rinse under cold water.
• Place meat in a large pot; add stock and potatoes. Boil until potato is cooked.
• Add spinach. Continue boiling until spinach is lightly cooked.
• Remove soup from heat, stir in evaporated milk, and season to taste. Do not add any salt if using canned stock.

TUSCAN VEGETABLE SOUP

Steps:

• In a small bowl, mash half of the beans with a fork, 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.

TUSCAN VEGETABLE SOUP

Steps:

• In 2-quart saucepan, place eggplant, water, tomatoes with their juices, mushrooms, garlic, zucchini, Italian seasoning, 1/4 t salt and 1/8 t freshly ground black pepper; stir to combine.
• Heat to boiling on high.
• Cover; reduce heat to low.
• Simmer 25 minutes or until vegetables are tender.
• To serve, ladle soup into 4 shallow soup bowls; sprinkle with Parmesan.

TUSCAN VEGETABLE SOUP WITH FRESH SAGE

Steps:

• In a soup pot heat up the olive oil on low-medium heat and lightly saute the sage leaves; about 5 minutes. With a slotted spoon, remove leaves from pot and set aside. In same pot, saute the garlic until soft, only a minute or two.
• Add the green peas, green beans, zucchini, carrots, potato and cannelini beans. Stir mixture over medium heat for 5 minutes.
• Add the vegetable broth and red pepper flakes. Simmer until the vegetables are tender, about 15-20 minutes.
• Season with salt and pepper to taste. Divide and ladle the soup into 4 individual soup bowls. Garnish each serving with the sauteed sage leaves.
• Enjoy immediately! Don't forget the Italian bread and pop in a Bocelli CD (Furtiva Lagrina on the Viaggio Italiano recording) while you're at it!