Tuscan Vegetable Soup
by patwardhan
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.
Tuscan Vegetable Soup recipe - How to make Tuscan Vegetable Soup
Preparation Time: Cooking Time: Total Time:
Makes 4 serving
1/2 cup zucchini cubes
1/3 cup carrot cubes
1/3 cup chopped cabbage
1/3 cup chopped onions
1/3 cup chopped french beans
1 tsp crushed garlic (lehsun)
1 tsp chopped sage
1 tsp chopped thyme
2 cups vegetable stock
1 cup blanched and chopped tomatoes
1/2 cup boiled pasta
1 cup chopped spinach (palak)
1 cup cooked vaal
- Method
- 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.