Best Tuscan Vegetable Soup Recipes

PORK AND TUSCAN VEGETABLE SOUP

Steps:

• Heat oil in a large saucepan over a medium heat.
• Add pork mince, onions, carrots and celery.
• Cook, stirring occasionally until onions are translucent.
• Add stock, tomatoes, cannellini beans, garlic, thyme and fennel.
• Bring to the boil.
• Reduce heat to low, cover. Simmer for 5 minutes.
• Stir in spinach and green beans and simmer for a further 10min or until vegetables are tender.
• Season with salt and pepper.

TUSCAN VEGETABLE SOUP (ACQUACOTTA)

Steps:

• Place the toasted bread in two soup bowls.
• Place the onion and celery in a 3-quart, heavy-bottomed, nonreactive pot. Drizzle with extra-virgin olive oil and stir to coat. Cook over a medium-low heat, or until the onion is translucent but not brown. Add Swiss chard (or porcinis, if using) and stir briefly to wilt. Add hot pepper, tomatoes, and simmering water. Season lightly with salt and cook over a low heat (barely a simmer) for 20 minutes, until vegetables are very soft.
• As vegetables are cooking, bring about an inch of water and a half teaspoon of salt to a boil in a deep skillet. At the end of the vegetables' cooking time, turn the skillet heat down to a gentle simmer. Add the parsley to the soup.
• Break the eggs into a small bowl, one at a time, and slide them into the simmering water. Cook for about 3 minutes, until the whites are set, but the yellow is still runny. When done, use a large slotted spoon to place one egg on each toast slice in bowls. Ladle broth and vegetables over each egg and top with a generous sprinkling of the cheese.

TUSCAN BREAD AND VEGETABLE SOUP (RIBOLLITA)

Steps:

• Prepare the broth, if necessary.
• Then, pour the olive oil in a large pot.
• Add the celery, carrots, garlic, onion, and herbs.
• Cook, stirring frequently over medium heat until the celery and other aromatics are tender and golden, about 20 minutes.
• Add the tomatoes and cook 10 minutes.
• Stir in the beans, remaining vegetables, and salt and pepper to taste.
• Add the broth and water to just cover.
• Bring to a simmer.
• Cook gently, over very low heat, until the vegetables are tender, about 2 hours.
• Let cool slightly.
• When ready to serve, pour about 4 cups of the soup into a blender or food processor.
• Puree the soup, then transfer it to a pot along with the remaining soup; reheat gently.
• Choose a soup tureen or pot large enough to hold the bread and soup.
• Place a layer of bread slices on the bottom.
• Spoon on enough of the soup to cover the bread completely.
• Repeat layering until all the soup is used and the bread is soaked.
• Let stand at least 20 minutes; it should be very thick.
• Stir the soup to break up the bread.
• Drizzle with extra-virgin olive oil and sprinkle with the red onion.
• Serve warm or at room temperature.

TUSCAN VEGETABLE SOUP WITH WHITE BEANS AND PARMESAN

Steps:

• Place beans in heavy large pot. Pour in enough water to cover beans by 3 inches. Soak overnight. Drain beans.
• Heat 2 tablespoons olive oil in very large pot over medium heat. Add onion, thyme, and garlic; sauté 5 minutes. Add green cabbage, tomatoes, celery, and carrots; sauté 10 minutes. Add beans, 10 cups stock, potatoes, and basil. Bring to boil. Reduce heat; cover and simmer 1 hour. Add red cabbage and zucchini. Cover and simmer until vegetables are tender, about 20 minutes longer. Uncover. Add toasted bread slices to soup and remove from heat; let stand 10 minutes. Stir in cheese. Divide soup among bowls. Top each serving with ground pepper and additional olive oil and serve.

TUSCAN SAUSAGE AND VEGETABLE SOUP BY RR

Steps:

• 1. I do all my chopping and dicing and set everything aside and get ready to do it all at once. I also puree 1 can of canellini beans and get that ready to add with all the cans of beans and tomatoes are added.
• 2. SOUP: Heat olive oil in a large soup pot over medium heat. I use just enough to cover bottom of pot.
• 3. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, Italian seasonings and a little bit of salt and pepper. Cook stirring occasionally.
• 4. Cover pot and leave on simmer until vegetables are tender about 5 minutes or so.
• 5. Add cut up Italian sausage pieces stir through and allow to loose pinkness.
• 6. At this point add broth, tomatoes with the juices mix. Add pureed beans and whole beans. Put lid on and simmer on low heat 1 hour. Towards the end of the hour, add the 3 cups of spinach.
• 7. I also put in a whole piece of Italian Parmesan cheese and remove it at the end. You can serve this with ditalini or orzo pasta. I don't only because I rather all the veggies and no carbs but kids may like it with little pasta or alphabets in it. If you do keep the pasta separate and put soup on top of it and then serve. Use Italian bread for dunking if desired. Enjoy!

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.

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 SAUSAGE VEGETABLE SOUP

Steps:

• Cook pasta in boiling water for 9-11 minutes. Drain.
• In a large pot, brown sausage.
• Stir in zucchini, squash and onion; cook and stir until tender.
• Add all remaining ingredients, except pasta.
• Bring to a boil. Reduce heat; cover and simmer 15 minutes.
• Stir in pasta.

ACQUACOTTA (TUSCAN VEGETABLE SOUP)

Steps:

• in food processor put in celery, garlic, onion, parsley, and basil; till minced.
• in large stock pot, heat EVOO.
• Add vegetables from processor and cook til they are soft.
• Add tomato paste red pepper flakes, salt and pepper, saute 2 min until the paste is incorporated with the vegetables.
• Add the greens and cook for 2 minutes or so.
• Add water and bring to a boil.
• Lower heat and simmer for 30 minutes.
• Place toasted bread in bowl.
• Place poached egg on bread.
• Spoon soup over both.
• Sprinkle with cheese
• Enjoy!

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 BEAN AND VEGETABLE SOUP

Steps:

• Place the onion, garlic, celery, and carrot in a large saucepan and stir in the tomatoes, red wine, vegetable stock and oregano.
• Bring to a boil, cover, and simmer for about 15 minutes. Stir the beans and zucchini into the mixture and continue to cook, uncovered, for another 5 minutes.
• Add the tomato paste and season well with salt and pepper. Heat through, stirring occasionally, and cook another 2-3 minutes but do not allow mixture to boil again.
• Ladle the soup into warm bowls and serve with a spoonful of low-fat pesto on each portion. Serve with fresh crusty bread.
• PESTO SAUCE:.
• Place all of the ingredients in a blender or food processor and process for a few seconds until smooth. You can finely chop the basil and mix all ingredients together if no blender or processor is available.

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!

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.

TUSCAN VEGETABLE SOUP (LOW CALORIE)

Steps:

• In 2-quart saucepan, place eggplant, water, tomatoes with their juices, muchrooms, garlic,zucchini, italian seasoning and salt and pepper to taste. Heat to boiling on high.
• Cover; reduce heat to low. Simmer 25 minutes or until vegetables are tender.
• Sprinkle with parmesan cheese.

DION'S MAGICAL TUSCAN STYLE VEGETARIAN VEGETABLE SOUP

Steps:

• Start with at least a 6 quart pot.
• Empty both cans of tomatoes, stewed and diced, into the pot, using a little tap water in each can to swish around and get everything out.
• Use your bare hands to squash up the tomatoes a bit smaller than they already are, just so the chunks aren't giant.
• Add water from the tap. Start with less than you think you need as you can always add more; you want plenty of room for vegetables. 8 cups is a rough estimate of what I usually use.
• Turn burner to medium-high, add the can of tomato sauce, Italian seasoning (I use Trader Joe's 21 Seasoning Salute) bouillon (I use Better Than Bouillon) and the bay leaves. NOTE: If you are using a different type of broth/bouillon just follow the product instructions or your own taste to get about 8 cups of broth to start your soup.
• Get out your favorite chef's knife and cutting board. Start with the carrots, celery, and onion. This is your mirepoix. Coarsely chop everything into large, bite sized pieces. A diagonal cut makes the carrots and celery extra pretty in the soup. (You may sauté these veggies first in olive oil or butter but in my experience it hasn't made a discernible difference so I just toss them into the soup and enjoy the ease and time saved.).
• Once your mirapoix is in with the herbs and spices flavoring the broth, you can put on some music or a podcast and just start chopping things and throwing them into the soup at your leisure. Usually spinach goes in last, but at this point it matters very little in which order you add the ingredients to the soup.
• NOTES ON CHOPPING THE VEGGIES: It's best to strip the kale leaves from their thick stalks before chopping the leaves up. Most of these veggies will be a pretty coarse chop--if you do a finer chop you may want to shorten the cooking time so they don't get mushy. Slice everything you can (green beans, carrots, celery) on the diagonal. It looks pretty and they cook up nicely without breaking apart.
• Once all the veggies are in, adjust broth level as needed by adding water and bouillon if you need to. Simmer for 45 minutes or until veggies are tender but not mushy.
• Add salt and pepper according to your taste. A little red pepper flakes or cayenne adds a nice kick too.
• Keep an eye on the temperature. Once the soup starts bubbling you can turn it down to low and put a lid on the pot. I usually keep the lid cracked, propped open by a wooden spoon so it doesn't get too hot. You want to keep it at a calm simmer, not a boil.
• Add rinsed kidney and butter beans. (Can be subbed out for almost any other canned beans. Even frozen lima beans are excellent in this.) Simmer another 10-15 minutes.
• IF YOU ADD PASTA: cook the pasta in a separate pot when your soup is already about done. Get it al dente and drain it. Add it at the very end. This way it won't soak up your precious broth as it cooks.
• You may serve this soup almost immediately but it definitely benefits from sitting out a while after it's done. I recommend letting it stand at least 20 minutes. Serve it topped with shaved/grated hard Italian cheese and cracked pepper and/or fresh parsley.

TUSCAN VEGETABLE SOUP

Steps:

• In small bowl, mash 1 can beans and set aside Heat oil over med-high heat. Add onion, carrot, celery, zucchini, garlic, sage, thyme, salt and pepper, stirring occasionally until veggies are tender, about 5 minutes Add broth and tomatoes and bring to boil Add mashed and whole beans and spinach and cook til spinach wilted, about 3 minutes Serve topped with grated parmesan cheese