Traditional Tuscan Minestrone
Hearty Italian Vegetable Soup
Ingredients
- 2 cups olive oil
- 3 liters water
- 1/2 clove garlic, sliced
- 1/2 bunch Italian parsley
- 1 bunch Tuscan black kale
- 1/2 Savoy cabbage
- 1 leek
- 3 carrots
- 4 stalks celery
- 2 Idaho potatoes, diced
- 1 bunch green Swiss chard
- 2 cups cooked cannellini beans
- 3 zucchini (green part only), diced
- 2 tsp tomato paste
- 1 boiled potato (for thickening)
- 1 cup fresh spinach
- 1/2 cup frozen sweet peas
- Sea salt and cracked black pepper to taste
Preparation
Wash and dice all vegetables. Prepare a broth using leftover peels, ends, and water. In a large pot, heat olive oil and sauté garlic and onion gently. Add carrots, celery, and leeks and cook for a few minutes.
Add potatoes, cabbage, and kale. Once wilted, stir in tomato paste, salt, pepper, and the water. Simmer. Blend the boiled potato with some water and add for consistency. After 30 minutes, add zucchini, spinach, sweet peas, and finally the cooked beans. Simmer 10 more minutes.
Serve hot with a drizzle of olive oil and grated Parmigiano, or store in the fridge for up to 3 days.
Wine Pairing
Castello di Bossi Chianti Classico Riserva Berardo 2018
A well-structured red wine with earthy notes that complement the savory richness of this Tuscan soup.
Estimated Nutrition Facts (per 6 oz serving)
- Calories: ~180
- Fat: 9g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
- Sodium: 190mg (depends on added salt)