Tuscan Soup
Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes | Serves: 8
Tuscan food is based on the Italian idea of cucina povera or “poor cooking.” A concept that started very literally. It’s about simple meals that are inexpensive and can easily be made in large amounts. Today it remains largely the same – but by choice instead of economy. Tuscan cooking doesn’t use complicated seasonings or elaborate creations because they’re not needed. Instead it’s made using fresh, high-quality ingredients that bring out the natural flavors in each dish, simple or not. (walksofitaly.com)
So, that’s what I did, I used fresh veggies and herbs that I found locally and made this Tuscan Soup here in my kitchen in Tennessee! I was overwhelmed with the freshness of this soup. It’s almost indescribable. Because I kept it simple and used fresh ingredients, this tasted like no other soup I have ever eaten. I truly hope you try it.
Tuscan Soup
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 large yellow onion, diced
- 4 large garlic cloves, smashed and finely minced
- 2 small fennel bulbs, thinly sliced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 large carrot, sliced
- 2 zucchini, halved, then sliced
- 3 sprigs fresh rosemary, leaves chopped, stems discarded
- 6 fresh sage leaves, finely chopped
- 1 bunch kale, hardy stems removed, leaves chopped
- 1 bunch chard, hardy stems removed, leaves chopped
- 2 quarts (good quality) chicken stock, lower sodium, my recipe here
- 2 medium tomatoes, chopped
- kosher salt, to taste
- freshly cracked black pepper, to taste
Instructions
- Have all your ingredients prepared/chopped before you begin cooking.
- In a Dutch oven, heat two tablespoons of the oil over medium heat.
- Once hot, add the onion, fennel, peppers, carrot, garlic, and zucchini. Sauté, stirring often, for 10 to 12 minutes or until the vegetables are softened. (Turn the heat down to low if necessary, to keep the vegetables from browning too much; you want your vegetables to maintain their bright colors.)
- Add the rosemary, sage, kale, chard, and stock and stir well. Allow the soup to warm through.
- Add the tomatoes and stir. Taste for salt and pepper and adjust as desired.
- Serve very warm. Check out my Buffalo Bread to serve alongside.
Notes
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