Best 4 Terrific Tuscan Vegetable Soup Recipes
Indulge in the rustic charm of Tuscany with our exquisite Tuscan Vegetable Soup. This hearty and flavorful soup is a symphony of fresh vegetables, slow-simmered in a rich broth, capturing the essence of Italy's culinary heritage. Discover a medley of colorful vegetables, from crisp carrots and tender celery to sweet bell peppers and hearty kale, all harmoniously blended in a symphony of flavors. Embark on a culinary journey through Tuscany, with each spoonful promising a taste of the region's bountiful harvest.
**Recipes Included:**
* Tuscan Vegetable Soup: Immerse yourself in the authentic flavors of Tuscany with this classic soup. Fresh vegetables, herbs, and a flavorful broth come together to create a soul-warming dish that embodies the region's culinary spirit.
* Minestrone alla Fiorentina: Experience the vibrant flavors of Florence with this hearty minestrone. A symphony of seasonal vegetables, beans, and pasta, simmered in a rich broth, offers a taste of Tuscany's traditional cooking.
* Ribollita: Embark on a culinary journey through Tuscany's countryside with this hearty ribollita. A delicious medley of leftover vegetables, bread, and beans, infused with the essence of time, creates a rustic and comforting soup that showcases the region's culinary heritage.
* Pasta e Fagioli: Delight in the simplicity of this classic Italian soup. Tender pasta, hearty beans, and a flavorful broth come together to create a comforting and satisfying dish that embodies the essence of Italian home cooking.
* Tortellini in Brodo: Experience the exquisite flavors of Emilia-Romagna with this elegant soup. Delicate tortellini, filled with a savory filling, float in a rich broth, creating a symphony of flavors that will tantalize your taste buds.
TUSCAN VEGETABLE SOUP
Simmer a pot of Ellie Krieger's healthy Tuscan Vegetable Soup recipe from Food Network, a classic vegetable soup loaded with zucchini, beans, tomatoes and more.
Provided by Ellie Krieger
Categories main-dish
Time 35m
Yield 6 servings (1 1/2 cups each)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 145 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 306 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 8 grams, Sugar 5 grams
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!
Provided by Chicagoland Chef du
Categories Clear Soup
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 207.5, Fat 5.9, SaturatedFat 1.1, Sodium 730.2, Carbohydrate 29.3, Fiber 9.1, Sugar 8.4, Protein 12.5
TUSCAN VEGETABLE SOUP
Provided by Ellie Krieger
Categories main-dish
Time 35m
Yield 6 servings (1 1/2 cups each)
Number Of Ingredients 15
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 (ACQUACOTTA)
Provided by Faith Heller Willinger
Categories Soup/Stew Egg Onion Vegetable Poach Lunch Parmesan Hot Pepper Winter Chard Simmer Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 12
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.
Tips:
- Use fresh, seasonal vegetables. This will give your soup the best flavor.
- Don't be afraid to experiment with different vegetables. There are many different vegetables that can be used in Tuscan vegetable soup, so feel free to mix and match until you find a combination that you like.
- Sauté the vegetables before adding them to the soup. This will help to bring out their flavor and make them more tender.
- Use a good quality olive oil. This will add a nice flavor to the soup.
- Season the soup to taste. Add salt, pepper, and other herbs and spices until the soup reaches your desired flavor.
- Serve the soup hot, with a side of crusty bread.
Conclusion:
Tuscan vegetable soup is a delicious and healthy soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With its simple ingredients and hearty flavor, this soup is sure to become a favorite in your home.
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