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5 Amazing Tuscan Vegetable Soup Recipe

Finished Tuscan Vegetable Soup
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This hearty Tuscan vegetable soup, also known as Ribollita, is packed with flavor and healthy ingredients. It’s perfect for a chilly evening and is even better the next day!

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 8 cups vegetable broth
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 cup chopped kale
  • 1 cup chopped spinach
  • 1/2 cup ditalini pasta
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
  2. Add garlic and cook for 1 minute more.
  3. Pour in vegetable broth and crushed tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes.
  4. Stir in cannellini beans, kale, spinach, and ditalini pasta. Cook until pasta is tender, about 10-12 minutes.
  5. Season with salt and pepper to taste.
  6. Serve hot with a drizzle of olive oil and a sprinkle of Parmesan cheese, if desired.

Notes

For a thicker soup, mash some of the beans against the side of the pot. You can also add leftover bread for a more authentic Ribollita.

Nutrition

Keywords: Tuscan, vegetable soup, Ribollita, vegetarian, healthy

Find it online: https://kierasrecipes.com/tuscan-vegetable-soup-recipe/