Tuscan Vegetable Soup
I love a soup that is full of nutrient dense life giving veggies and protein. This soup hits the spot.
You can use different vegetables you have on hand or may prefer. It is a great base recipe for you to personalize to your own tastes.
It may be a bit of time to prepare the vegetables, but it is easy enough and comes together quite quickly. I hope you enjoy it as much as my family does. Double the batch so you have leftovers for the freezer.
You know the dish will be tasty when it starts with pancetta!
Some of the many vegetables that bring flavor to this soup.
Beautiful soup that is full of flavor and yet very flexible to your own personal tastes.
Tuscan Vegetable Soup
Ingredients
- 3 Tbsp extra-virgin olive oil
- 4 ounces pancetta, chopped
- 1/2 cup chopped leek
- 1/2 cup chopped fennel
- 1/2 cup chopped onion
- 2 celery stalks, chopped
- 2 garlic cloves, diced
- 1 zucchini, diced
- 4-5 kale leaves, small chopped
- 6 cups vegetable broth, I use low-sodium
- 2 tsp Italian seasoning (or do 1/2 tsp each of basil, oregano, thyme, rosemary)
- 1 chunk parmesan rind, or 1/2 cup shredded parmesan
Instructions
- Heat the oil in a large dutch oven on medium heat.
- Add the pancetta and let it cook until lightly brown. About 4-5 minutes.
- Add all the veggies and stir well. Let it cook for 4-5 minutes.
- Add broth, salt/pepper and seasoning, let cook for 15 minutes.
- Add parmesan rind, let cook for 7-8 minutes, stir periodically.
- Serve and enjoy :)
Notes
The pancetta can make this salty so always taste before salting. You can use diced ham instead if you prefer and you can add white beans to give the dish more protein and carbohydrates if they are tolerated.
Nutrition Facts
Calories
192Fat
15.37Sat. Fat
3.63Carbs
9.75Fiber
3.96Net carbs
5.79Sugar
3.36Protein
5.55Sodium
157.81Cholesterol
12.59