Recipe: Tuscan Soup

Originally I was supposed to use white beans in this soup but I only had chickpeas on hand and those worked just fine. When I made this a second time I did use the white beans which were just as good but I also chopped the chard much finer which is my best suggestion otherwise this absolutely delicious soup is not to be missed. I wouldn’t skimp on the heavy cream it is what takes the soup over the top. I found this soup to be too filling for extras but no one would complain if you made a nice bread with it I’m sure.

Tuscan Soup

AuthorMabDifficultyBeginner

Yields4 Servings
Prep Time10 minsCook Time35 minsTotal Time45 mins

Ingreidents
 1 tbsp olive oil
 1 onion, diced
 4 cloves garlic, chopped
 5 stalks celery, chopped
 2 carrots, chopped
 2 tsp salt
 1 tsp thyme
 ½ tsp red pepper flakes
 600 ml vegetable broth
 2 cans white beans, drained
 1 large bunch swiss chard, diced
 150 ml cream (or milk)

Directions
1

Heat a large pot over medium-high heat. Add the olive oil and onions and cook for about 5 minutes, stirring occasionally.

2

Add the garlic, salt, thyme, red pepper flakes, carrots, and celery then saute for another 5 minutes.

3

Deglaze the bottom of the pot with a small amount of the stock then add the remaining vegetable stock, white beans, and heavy cream and simmer on low for about 15-20 minutes.

4

Crush some of the beans if you want a thicker soup then add the chard and cook them until they are heated through and wilting but still green, about 8-10 minutes.

Adapted from This Healthy Table

Ingredients

Ingreidents
 1 tbsp olive oil
 1 onion, diced
 4 cloves garlic, chopped
 5 stalks celery, chopped
 2 carrots, chopped
 2 tsp salt
 1 tsp thyme
 ½ tsp red pepper flakes
 600 ml vegetable broth
 2 cans white beans, drained
 1 large bunch swiss chard, diced
 150 ml cream (or milk)

Directions

Directions
1

Heat a large pot over medium-high heat. Add the olive oil and onions and cook for about 5 minutes, stirring occasionally.

2

Add the garlic, salt, thyme, red pepper flakes, carrots, and celery then saute for another 5 minutes.

3

Deglaze the bottom of the pot with a small amount of the stock then add the remaining vegetable stock, white beans, and heavy cream and simmer on low for about 15-20 minutes.

4

Crush some of the beans if you want a thicker soup then add the chard and cook them until they are heated through and wilting but still green, about 8-10 minutes.

Tuscan Soup

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