Fall Day Tuscan Soup

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Soup

 Tuscan Soup to Warm the Soul

My husband loves soup.  He could eat it on an 80 degree Pittsburgh day and love it.  I am not quite as fond of soups, but they’re generally easy to make in large batches so it does work for me.  If I am ever in need of a reasonably quick soup, this is a go-to recipe.  I also rely heavily on my mandoline to assist with quick and even cutting of vegetables.  Another option is to spend a little extra money and get them already sliced at the grocery store.  The weather turned this past week, hence, this was a perfect meal option.  Furthermore, since soups tend to taste better after sitting, this can be a great weekend prep meal to then serve on a weeknight after work.  And, guys, bonus, this recipe is vegan!

carrots and celery

Make it Yours

There are many ways to adjust this recipe to suit your preferences.  If you don’t like beans, try mini baby bella mushrooms in order to maintain protein, and you can buy them pre-sliced to keep prep quick and easy. If you need/want to be gluten free, substitute lentils instead of pasta: this version was notably an even bigger hit for the husband.  Don’t need to be vegetarian/vegan?  Certainly, you can use chicken stock, add shredded chicken or even pork.

Above all, this is the simple version, so feel free to add as many vegetables as you have on hand to boost up this soup in vitamins and minerals.

Key Additional Recipe to Make this Soup

Boullion Cube Recipe

Tuscan Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This soup is perfect for a fall day or to help get over a cold!

Course: Soup
Cuisine: Italian
Servings: 6 people
Ingredients
  • 1 tbsp Olive Oil, Extra Virgin
  • 1/2 Onion, Diced
  • 2.5 cups Carrots, Sliced
  • 1 cup Celery, Sliced
  • 2 clove Garlic, Minced
  • 2 tbsp Italian Seasoning
  • 10 cups Vegetable Stock, See my Boullion Cube Recipe!
  • 1 tbsp Salt
  • Pepper to Taste
  • 1.5 cups Pasta, Orzo
  • 2 cups Baby Spinach, chopped
  • 1 can Cannellini, Great Northern or other white bean
Instructions
  1. Slice carrots and celery (I use a mandoline slicer to work faster).  Dice onion and mince garlic.  Heat in a large stock pot the olive oil until shimmering.

  2. Add onion and cook for 2 minutes.  Next add carrots, celery, garlic, and Italian seasoning.  Stir and cook until softened slightly, about another 5 minutes.

  3. Stir in vegetable stock, salt and pepper to vegetable mixture.  Bring to a boil, add pasta then boil 2 minutes less than directions.  Meanwhile chop baby spinach and drain beans.

  4. Combine spinach and beans to soup and cook until warmed through.  Serve immediately or freeze and enjoy another time!

Recipe Notes

We love to serve our soup with some grated Parmesan as well 🙂

 

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