Tuscan Vegetable Soup
This recipe has been viewed 2144 times
Another filling soup for cold winter nights with great flavors and can come together in minutes. Just don't get overwhelmed by seeing the ingredients, most of the ingredients will be in your pantry. Normally this soup also has celery in it but since I didn't had any I added cabbage and green beans. So if you don't have any veggies from ingredients below just improvise and see what you can use instead. Serve it up with some bread and voila you can have a fulfilling meal in minutes. It can also be made ahead and served later after reheating. If making ahead don't do the mistake that I did the first time I made this soup, add spinach while reheating the soup so that it will not be overcooked and will keep it's fresh green color.
- Heat oil in a pan, add zucchini, carrot, cabbage, onion, green beans, garlic, sage and thyme and saute until veggies are slightly softened.
- Add the stock, and boil.
- Add the tomatoes, beans and boil for 5 more minutes.
- Add pasta and spinach at last and boil for couple of more minutes just until spinach is wilted.
- Serve it up with your favorite kind of bread.
This recipe was contributed by patwardhan on 08 Feb 2014
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