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Tuscan Vegetable Soup

06

Jul

Tuscan Vegetable Soup
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  • Prep

    20 mins

  • Cook

    50 min

  • Ready In

    1 hour 10 min

  • 4-6 servings

Ingredients

2 tbs olive oil  1 brown onion, finely chopped  3 garlic cloves, finely chopped  2 carrots, peeled and diced  1 celery stalk, chopped  1 zucchini, diced  1 large Desiree potato, peeled and diced  Pinch dried chilli flakes  4 cups vegetable stock  8 sage leaves  400g ripe tomatoes, diced  3 stems cavolo nero or kale (about 100g), leaves trimmed and chopped  400g can cannellini beans, drained and rinsed  Grilled sourdough bread and grated parmesan, to serve

Directions

STEP 1 Heat oil in a large saucepan over medium-high heat. Add onion and garlic and cook, stirring often, for 3-4 minutes until very soft. Add carrots, celery, zucchini, potato and chilli flakes. Cook, stirring for 4-5 minutes until vegetables begin to soften.

STEP 2 Stir in stock, sage and tomatoes. Cover and bring to the boil over medium-high heat. Reduce heat and simmer, stirring occasionally, for 30-35 minutes or until vegetables are tender. Stir in cavolo nero or kale and beans and simmer for 5 minutes or until leaves are tender. Season with salt and pepper to taste. Serve soup with grilled bread and parmesan.

Footnotes

  • Cook's Note:

  • Editor's Note:

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