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Tuscany Soup: A Taste of Italian Comfort

Tuscany Soup made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 1 zucchini diced
  • 1 can 15 oz cannellini beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 cups fresh spinach roughly chopped
  • 1 tablespoon fresh lemon juice
  • Grated Parmesan cheese for garnish

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add the chopped onion and sauté until translucent, about 5 minutes.
  3. Stir in the minced garlic and cook for another minute until fragrant.
  4. Add the diced carrots and celery, cooking for about 5 minutes until softened.
  5. Stir in the diced zucchini, cooking for another 3-4 minutes.
  6. Add the drained cannellini beans, vegetable broth, thyme, and bay leaf.
  7. Bring to a simmer, lower the heat, and cook for 20 minutes, stirring occasionally.
  8. Remove the bay leaf, and season with salt and pepper to taste.
  9. Add the chopped spinach and stir until wilted, about 2 minutes.
  10. Finish with a squeeze of fresh lemon juice and serve garnished with Parmesan.