My macaroni is too soft. Where did I go wrong?

The pasta is actually one of the last ingredients I add to the soup. That's because, if it's added alongside the beans and zucchini, it'll overcook. If you're looking for al dente perfection, test the macaroni at about the 6 minute mark (and keep testing until it's just right). One caveat with leftovers is that, with any pasta soup, the macaroni will eventually become waterlogged by the broth. I actually like that though!

Should I add salt and pepper?

Yes! Well, if you want to, you definitely should. I usually add a bit throughout the cooking process - and then do a final seasoning run just before serving. However, since 'too salty' and 'not salty enough' is a highly personal thing, I leave it to you to determine your own sweet spot. My advice with seasoning is to start slow and taste as you go. You can always add more.

Hearty Tuscan Soup

Name: Hearty Tuscan Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tablespoons extra virgin olive oil; 15 ounces cannellini beans, drained; 15 ounces can fire roasted diced tomatoes; 1/3 cup dry elbow macaroni; 1 medium onion, finely chopped; 1 carrot, roughly chopped; 1 zucchini, roughly chopped; 1 clove garlic, minced; 1 tablespoon thyme, chopped; 1 cup spinach, roughly chopped; 1 quart vegetable broth; freshly grated parmesan cheese (optional), omit for vegan

Description

Wholesome, colorful, rustic Italian comfort food! My Tuscan soup takes about 30 minutes to make from start to finish.

Ingredients

Units Scale

2 tablespoons extra virgin olive oil
15 ounces cannellini beans, drained
15 ounces can fire roasted diced tomatoes
1/3 cup dry elbow macaroni
1 medium onion, finely chopped
1 carrot, roughly chopped
1 zucchini, roughly chopped
1 clove garlic, minced
1 tablespoon thyme, chopped
1 cup spinach, roughly chopped
1 quart vegetable broth
freshly grated parmesan cheese (optional), omit for vegan

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Instructions

Start aromatics. In a large pot over medium-high heat, add olive oil, garlic, thyme and onions and cook for 3-4 minutes, until onions are translucent.
Add soup ingredients and simmer. Add all other ingredients – except the macaroni – and bring to a boil. Once boiling, reduce to a simmer, cover and cook for 10 minutes.
Add elbow macaroni. Add macaroni, bring the soup back up to a boil, reduce to a simmer, cover and cook for an additional 10 minutes.
Garnish and serve. Serve hot and topped with a little freshly grated parmesan cheese and a drizzle of olive oil (optional).

Notes

Store any leftovers in an airtight storage container, and refrigerate for up to 3 days.

Nutrition

Serving Size: 1 bowl
Calories: 313
Sugar: 5.8g
Sodium: 364.2mg
Fat: 8.9g
Saturated Fat: 1.1g
Unsaturated Fat: 0.8g
Trans Fat: 0g
Carbohydrates: 45.4g
Fiber: 10.8g
Protein: 11.8g
Cholesterol: 0mg