Hearty Tuscan Soup

hearty-tuscan-soup
The fall season has arrived and we are searching for ways to be warm and cozy. I am not really a fall person but I try to find reasons to love fall, and here are a few.
  • hot chocolate
  • cozy sweaters
  • long walk in the park
  • curling up under a cozy blanket while watching something interesting
  • books
  • tea
  • dark chocolate (not really just a fall treat)
  • comfort food 
This Hearty Tuscan Soup is perfect for the fall season because it will warm you from the inside. You can totally curl up in bed and eat an entire bowl of this delicious soup.

hearty tuscan soup

Ingredients:

  • 1 onion
  • 1 carrot
  • 1/2 a stalk of celery
  • 3 tablespoons of tomato sauce
  • 1 tablespoon of tomato paste
  • 1 teaspoon of dried thyme
  • 1 tablespoon of homemade bouillon
  • 2 cloves of garlic
  • salt and pepper
  • 1 teaspoon of olive oil
  • 300 g of cooked or canned beans
  • 50 g of kale

In a pot add the onion, celery and carrot and saute them in the olive oil for about 7 minutes. Season with salt, pepper, bouillon, tomato paste and sauce, thyme and stir to combine.

Add 2 L of water or stock and bring to a boil.

hearty tuscan soup

Cook the soup for 10 minutes and then, add the canned or cooked beans and cook for 5 more minutes. Now, you can add the washed and chopped kale. Let the soup cook for 5 more minutes and turn off the heat.

hearty tuscan soup

Lastly, let the soup rest 10 minutes with the lid on and then, you can serve it. It’s really good with some toast and some mixed seeds.

Hearty Tuscan Soup

Prep Time: 10 minutes

Cook Time: 27 minutes

Total Time: 37 minutes

Yield: 2 L

Ingredients

  • 1 onion
  • 1 carrot
  • 1/2 a stalk of celery
  • 3 tablespoons of tomato sauce
  • 1 tablespoon of tomato paste
  • 1 teaspoon of dried thyme
  • 1 tablespoon of homemade bouillon
  • 2 cloves of garlic
  • salt and pepper
  • 1 teaspoon of olive oil
  • 300 g of cooked or canned beans
  • 50 g of kale

Instructions

  1. In a pot add the onion, celery and carrot and saute them in the olive oil for about 7 minutes. Season with salt, pepper, bouillon, tomato paste and sauce, thyme and stir to combine.
  2. Add 2 L of water or stock and bring to a boil.
  3. Cook the soup for 10 minutes and then, add the canned or cooked beans and cook for 5 more minutes.
  4. Now you can add the washed and chopped kale.
  5. Let the soup cook for 5 more minutes and turn off the heat.
  6. Let the soup rest 10 minutes with the lid on and then, you can serve it. It's really good with some toast and some mixed seeds.
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