This hearty and flavorsome dish is packed with wholesome ingredients that will warm you up from the inside out. Whether you're craving a cozy meal for a chilly evening or want to impress your guests with a taste of Italian cuisine, this soup is a winning choice.
Course Appetizer
Cuisine Italian
Keyword Ribollita
Prep Time 10 minutesminutes
20 minutesminutes
Total Time 30 minutesminutes
Servings 4People
Calories 298kcal
Equipment
1 Cooking Pot
Ingredients
2tbspOlive oil
1mediumOnion, finely chopped
3clovesGarlic minced
2carrotsDiced
2stalksCelery, diced
1smallZucchini, diced
1can(14 ounces) Diced tomatoes
¼cuppotatoes diced (Optional)
4cupsVegetable broth
1can(14 ounces) Cannellini beans, drained and rinsed
1tspDried rosemary
1tspDried thyme
Salt and pepper to taste
Grated Parmesan cheese for garnish
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
Add the diced carrots, celery, potatoes, and zucchini to the pot. Cook for about 5 minutes, until the vegetables begin to soften.
Pour in the canned diced tomatoes and vegetable broth. Stir well to combine.
Add the cannellini beans, dried rosemary, and dried thyme to the pot. Season with salt and pepper to taste.
Bring the soup to a boil, then reduce the heat and simmer for about 20 minutes, or until the vegetables are tender.
Taste the soup and adjust the seasoning if needed. If desired, use an immersion blender to partially puree the soup for a thicker consistency.
Ladle the Tuscan soup into bowls and garnish with grated Parmesan cheese. Serve hot and enjoy!
Notes
Tips for Making the Perfect Tuscan Soup
Use fresh and high-quality ingredients to enhance the flavors of the soup.
Don't be afraid to customize the recipe to your taste. Add other vegetables like spinach or kale for extra nutrition.
Allow the soup to simmer for a while to let the flavors meld together.
Consider making a double batch and freezing the leftovers for a quick and easy meal later.