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Tuscan Vegetable Soup

5 from 1 reviews

This is one of those recipes that we make all the time. We have most items on hand at all times and the only thing we may need to buy is the Swiss Chard or Escarole. It’s healthy and delicious.

Scale

Ingredients

Instructions

  1. Heat olive oil in a large heavy dutch oven and sauté the pancetta, shallots, garlic, herbs and red pepper flakes until the shallots soften.
  2. Add the carrots and celery and cook until they begin to soften.
  3. Add the beans, tomatoes, vegetable stock and parmesan rind and cover and cook on medium-low for 15-20 minutes.
  4. Once the vegetables have softened, remove the parmesan rind and add the Swiss Chard or Escarole.
  5. Serve in shallow bowls

Notes

We like to serve with a slice of whole grain bread. Drizzle bread slices with olive oil and shredded parmesan cheese and broil until melted and lightly browned.

Keywords: soup, main course