Tuscan Rustico Soup
Warm, hearty, and bursting with Mediterranean flavors, Tuscan Rustico Soup is the perfect rustic comfort dish for cozy evenings. This Italian-inspired recipe layers the deep flavors of sautéed onions, carrots, and celery with a velvety tomato base, aromatic herbs, and nutrient-packed kale. Creamy cannellini beans add a satisfying texture, while a parmesan rind infuses the broth with a subtle richness. Quick to prepare in under an hour, this one-pot soup is both wholesome and easy to make, offering a symphony of fresh and pantry-friendly ingredients. Serve it piping hot with crusty bread for dipping, and don't forget the generous sprinkle of grated parmesan for an irresistible finish. Ideal for family dinners or meal prepping, this Tuscan delight is sure to become a household favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrot, diced
- 2 medium celery stalk, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 15-ounce can diced tomatoes (canned)
- 6 cups vegetable broth
- 1 15-ounce can cannellini beans (canned), drained and rinsed
- 2 cups kale, stems removed, chopped
- 1 parmesan rind (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 loaf crusty bread (for serving)
- 0.25 cup grated parmesan cheese (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrot, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn the garlic.
Add the tomato paste and cook for 2 minutes, stirring to incorporate it with the vegetables.
Stir in the diced tomatoes, vegetable broth, cannellini beans, thyme, oregano, salt, and black pepper. If using the parmesan rind, add it to the pot now.
Bring the soup to a boil, then lower the heat to a simmer. Let it cook uncovered for 25 minutes to allow the flavors to meld.
Add the chopped kale to the pot and simmer for an additional 5 minutes, until the kale wilts and becomes tender.
Remove the parmesan rind (if used) before serving. Taste and adjust the seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with grated parmesan cheese. Serve with crusty bread on the side for dipping.
Nutrition Facts
Calories |
2736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.6 g | 98% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 9904 mg | 431% | |
| Total Carbohydrate | 408.1 g | 148% | |
| Dietary Fiber | 59.1 g | 211% | |
| Total Sugars | 52.0 g | ||
| Protein | 118.9 g | 238% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1748 mg | 134% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 6661 mg | 142% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
