Tuscan Vegetable Soup Recipe

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Tuscan Vegetable Soup Recipe

Ingredients: Serves 4

3 tablespoons extra virgin olive oil

2 slices streaky bacon, chopped, optional

1 medium onion, finely chopped

2 stalks celery, diced

1 carrot, diced

4 garlic cloves, finely sliced

teaspoon finely chopped fresh rosemary or a pinch of dried, crumbled rosemary

1 medium potato, diced

300 g (10 oz) greens (kale, savoy cabbage, swiss chard or sprouting broccoli),

  coarsely chopped

400 g (14 oz) tin italian plum tomatoes, chopped

400 g (14 oz) tin beans (cannellini, haricot, flageolet, borlotti or chickpeas)

  drained and rinsed

1 liter (2 pints) chicken or vegetable stock

salt, black pepper

additional extra virgin olive oil to drizzle

4 tablespoons freshly grated parmesan to serve



Heat the oil in a heavy-based pot.  Add the bacon, if using, onion, celery, carrot, garlic, rosemary, potato and greens.  Cook, stirring frequently, over medium low heat until the onions soften and the greens wilt, 10 minutes.  Turn the heat to medium.  Add the tomatoes and cook, stirring occasionally, until just thickened, 10 minutes.  Add the beans and stock.  Bring to a boil.  Adjust the heat, partially cover and simmer gently until the vegetables are very tender; 30 minutes.  The soup should be fairly thick, but be prepared to add water to thin if necessary.  Add salt and pepper to taste.  Ladle into warm bowls.  Drizzle with oil and sprinkle with parmesan.  Serve hot.


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