You can make your own Hearty Tuscan Soup recipe from the fresh ingredients that you have and you can serve it with pasta or with your veggies. The soup will be a hit at your next big dinner party or potluck.
In this recipe, we will start by preparing all of the main ingredients and then working our way through the vegetables to the heart of the tomato, onions, garlic, and everything else that goes into the soup. Once you have all of your ingredients ready, you are ready to start cooking!
Tuscan cooking is not difficult but can be time consuming as it requires knowledge of Italian cooking and ingredients used in the traditional dishes. If you are interested in making this type of cooking at home, there are many easy-to-make recipes available on the internet.
Some sites even offer ready-made pasta recipes. A hearty Tuscan soup recipe can be spiced using fresh tomatoes, olive oil, garlic, fresh herbs and spices.
A healthy variation on the well-known lasagna, hearty Tuscan soup recipe uses thin, juicy chunks of tomato and tender, almost mushy tomatoes. Canned, fire-roasted tomatoes add that little bit of zest to this traditional soup. Using a pressure cooker makes it even easier, but the method is not difficult.
Simply add all the ingredients, stir to combine, and sit in the cooker to cook for about an hour, until soft. Then it’s just a matter of pure bliss – spoonfuls of creamy, delicious tomato soup!
Hearty Tuscan Soup RecipeCourse: DinnerCuisine: ItalianDifficulty: Easy
Hearty Tuscan Soup – charred tomatoes make this soup a little smoky and sweet. And it only tastes 10 minutes to prep!
2 tablespoons extra virgin olive oil
15 ounces cannellini beans (drained)
15 ounces can fire roasted diced tomatoes
1/3 cup dry elbow macaroni
1 medium onion (finely chopped)
1 carrot (roughly chopped)
1 zucchini (roughly chopped)
1 clove garlic (minced)
1 tablespoon thyme (chopped)
1 cup spinach (roughly chopped)
1 quart vegetable broth
freshly grated parmesan cheese (optional)
- In a large pot over high heat, add olive oil, garlic, thyme and onions and cook for 3-4 minutes, until onions are translucent.
- Add all other ingredients – except the macaroni – and bring to a boil.
- Reduce to a simmer, cover and cook for 10 minutes.
- Add macaroni, bring the soup back up to a boil, reduce to a simmer, cover and cook for an additional 10 minutes.
- Serve hot and topped with a little freshly grated parmesan cheese.
- Keep leftovers of this hearty tuscan soup refrigerated for 2-3 days.
Reference : pickledplum.