Tuscan Vegetable Soup
Tuscan Vegetable Soup is a classic Italian soup traditionally made with fresh vegetables and broth. You can use canned vegetables and broth to make it easier to prepare.
Ingredients
- 8 oz Dried beans
- 1 1/4 lb Cabbage
- 1 Onion
- 1 Large leek
- 1 Stalk of celery
- 1 Carrot
- 1 Garlic clove
- 3 tbsp Oil
- 1 Bay leaf
- 3 Sprigs of oregano
- Sprig of rosemary
- Salt and pepper
- 2 tbsp Tomato puree
- 3 pints Light stock
Instructions
- Soak beans in cold water overnight. The next day, drain beans, put into a large saucepan and cover with fresh cold water. Bring to the boil and simmer for about 1 1/2 hours till tender.
- Meanwhile, shred cabbage. Peel and thinly slice onion; trim and slice leek and celery. Scrape and chop carrot. Peel and crush garlic. Heat oil in a large saucepan and fry vegetables, except cabbage, with garlic and herbs till lightly browned. Add cabbage and seasoning and fry for a further 5 minutes.
- Remove herbs from pan and add the tomato puree, drained beans and stock. Bring to the boil and simmer for a further 15 minutes. Taste and adjust the seasoning and pour into warmed individual bowls.
Notes
Freezing Not suitable
Calories: 250 kcal
Carbohydrates: 37 g
Protein: 10 g
Fat: 8g
Saturated Fat: 1 g
Trans Fat: 1 g
Sodium: 1368 mg
Potassium: 794 mg
Fiber: 9 g
Sugar: 8 g
Vitamin A: 2582 IU
Vitamin C: 41 mg
Calcium: 96 mg
Iron: 4 mg