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Easy Tuscan Vegetable Soup: 7 Amazing Steps

Hearty Tuscan Vegetable Soup
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This hearty and flavorful Tuscan vegetable soup is packed with healthy vegetables and herbs. It’s easy to make and perfect for a comforting weeknight meal.

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 (15-ounce) can cannellini beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 cup chopped kale
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Grated Parmesan cheese, for serving (optional)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
  2. Add the garlic and cook for 1 minute more.
  3. Pour in the vegetable broth, cannellini beans, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes.
  4. Stir in the kale, oregano, salt, and pepper. Simmer for another 5 minutes, or until the kale is tender.
  5. Taste and adjust seasonings as needed.
  6. Serve hot, garnished with grated Parmesan cheese if desired.
  7. Enjoy!

Notes

For a richer flavor, use chicken broth instead of vegetable broth. You can also add other vegetables, such as zucchini, spinach, or potatoes. If you don’t have cannellini beans, you can use another type of white bean.

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