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Hearty Tuscan Soup

hearty tuscan soup
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★★★★★

4.8 from 4 reviews

Wholesome and so colorful! This 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)

Instructions

  1. 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.
  2. Add all other ingredients – except the macaroni – and bring to a boil.
  3. Reduce to a simmer, cover and cook for 10 minutes.
  4. Add macaroni, bring the soup back up to a boil, reduce to a simmer, cover and cook for an additional 10 minutes.
  5. Serve hot and topped with a little freshly grated parmesan cheese and a drizzle of olive oil (optional).

Notes

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

Nutrition

Find it online: https://pickledplum.com/hearty-tuscan-soup-recipe/

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