Tuscan Vegetable Soup

A traditional hearty Italian soup featuring a slow-cooked soffritto base and various seasonal garden vegetables simmered in stock.

Healthy Soup Italian Vegetable Tuscan

Estimated Nutrition

Calories

275.1

kcal / serving

1650.5 kcal total

Carbs

22.5g

per serving

135.2 g total

Fat

19.2g

per serving

115.4 g total

Protein

per serving

18 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Liquids

1.5

Stock

vegetable or chicken

Meat

piece

Ham Rind

small piece, optional

NutsSeeds

clove

Garlic

crushed

sprig

piece

to taste

to taste

freshly ground

OilsFats

120

Extra Virgin Olive Oil

Vegetables

stick

Celery

finely chopped

piece

Carrot

finely chopped

piece

Onion

medium, finely chopped

200

Celery

chopped

200

Potato

chopped

200

Courgette

chopped

piece

Tomato

peeled, chopped, seeds removed

Method

Pour in 1.5 liters of stock and simmer on low heat for 30 minutes.

Stir in the tomatoes and cook for a final 10 minutes before serving.

Discard the rosemary and bay leaves and season the mixture with salt and pepper.

Heat olive oil in a large saucepan and fry celery, carrot, onion, garlic, rosemary, and bay leaves for 15 minutes.

Add carrots, celery, potatoes, courgettes, and optional ham rind, then cook over low heat for 15 minutes.