Ingredients
– 2 tablespoons olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 carrots, diced
– 2 celery stalks, diced
– 1 zucchini, diced
– 1 can (15 oz) diced tomatoes
– 4 cups vegetable broth
– 1 can (15 oz) cannellini beans, drained and rinsed
– 1 teaspoon dried thyme
– 1 teaspoon dried basil
– Salt and pepper to taste
– 2 cups kale, chopped
– Grated Parmesan cheese for serving (optional)
Equipment Needed
– Large pot or Dutch oven
– Cutting board
– Sharp knife
– Wooden spoon
– Ladle
– Bowls for serving
Step-by-Step Instructions
Making Tuscany Soup is a straightforward process that can be enjoyed even by beginner cooks! First, heat the olive oil in a large pot over medium heat. When it’s shimmering and fragrant, add the diced onion and cook until it becomes translucent—about 5 minutes. I love the aroma that fills the kitchen at this stage; it always sets the mood for a delicious meal. Once the onion is ready, toss in the garlic, carrots, and celery, sautéing everything together for another 5 minutes. This mixture is known as “soffritto,” and it’s the heart of this soup. (See the next page below to continue steps…)