Best 7 Tomato Vegetable Soup De Tuscana 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.

TUSCAN TOMATO SOUP (PAPPA AL POMODORO)

Steps:

• Heat 3 tablespoons olive oil in a large saucepan over medium heat; add chopped onion, chopped carrot, and chopped celery. Cook until softened, stirring often, about 15 minutes. Stir in tomato passata and milk. Season with salt, cover and simmer tomato sauce until flavors are well combined, 20 minutes.
• Combine whole onion, whole carrot, and whole celery stalk in a stockpot; cover with water and bring to a boil. Simmer for 15 minutes. Strain vegetables and keep stock warm.
• Stir 1 1/2 cups stock into tomato sauce. Add stale bread; stir and set aside for 15 to 20 minutes to allow the bread to soften.
• Combine tomato-bread mixture, 1 1/4 cups grated Parmesan cheese, and 1 teaspoon of olive oil in a blender; blend until mixture has consistency of a mousse.
• Ladle soup into bowls and serve with shaved Parmesan cheese and drizzled with remaining olive oil. Garnish with basil leaves.

3-CAN TOMATO VEGETABLE SOUP

Steps:

• Combine the olive oil, Italian seasoning, and onion powder in a medium saucepan over low heat. Bring to a gentle simmer, stirring occasionally, until the spices infuse into the oil, about 5 minutes.
• Add the mixed vegetables, 1/4 teaspoon salt, and a few grinds of black pepper. Increase the heat to medium and cook, stirring occasionally, until everything is well- coated, 1 to 2 minutes.
• Add the tomatoes with their juices, then fill the empty can halfway with water; swirl and add to the soup. Add one-third of the beans along with half their liquid. Simmer for 3 minutes.
• Meanwhile, mash the remaining beans and their liquid with a fork directly in the can until slightly smooth; stir into the soup. Add 2 tablespoons water to the empty can, scrape with a rubber spatula to release any mashed beans, then stir into the soup. Let simmer for 5 minutes. Season with salt and pepper.
• Divide among bowls and enjoy.

TUSCAN TOMATO SOUP

Steps:

• Melt butter in Dutch oven over medium-high heat. Cook onion and carrots in butter about 5 minutes, stirring occasionally, until carrot is tender.
• Stir in chicken, 1/4 cup basil, the sugar, salt, tomatoes and tomato sauce. Heat to boiling; reduce heat to low. Simmer uncovered 20 to 25 minutes, stirring occasionally, until flavors are blended. Serve topped with basil.

TOMATO VEGETABLE SOUP

Steps:

• Dice onions.
• Sauté onions in pan with olive oil, salt, and pepper until translucent.
• Set aside.
• Dice potatoes, celery, and carrots.
• Set aside.
• Bring chicken broth and crushed tomatoes to a simmer.
• Add tomato paste, whisk until smooth.
• Add potatoes, carrots, corn, peas, beans, celery, and stewed tomatoes.
• Cook on low for 30 minutes, or until carrots and potatoes are soft.
• Serve.

TOMATO VEGETABLE SOUP

Steps:

• In a large saucepan, saute onion in butter until tender. Add remaining ingredients; bring to a boil. Reduce heat and simmer, covered, for 40 minutes or until vegetables are tender.

TOMATO VEGETABLE SOUP DE TUSCANA

Steps:

• Heat oil in pot large enough to hold all ingredients.
• Add onion and garlic and sauté until onion is translucent (approx 7 minutes).
• Add celery and carrots, sauté 5 minutes.
• Add tomatoes, beef broth, basil, thyme, parsley, and red pepper and bring to a boil.
• Cover when at a boil and lower heat and simmer until it thickens for approx 45 minutes.
• You can add additional remaining chopped parsley or grated parmesan cheese on top when serving.