Zuppa Alla Toscana

Yield:
12 servings (1 cup)

... an Italian country soup that could easily be a meal in itself.

Ingredients:

  1. 2 tablespoons olive oil
  2. 1 medium onion, chopped
  3. 2 stalks celery, chopped
  4. 2 carrots, chopped
  5. 4 cloves minced garlic
  6. 1/2 teaspoon dried oregano
  7. 1/2 teaspoon dried marjoram
  8. 1/2 teaspoon dried basil
  9. 1/4 teaspoon dried thyme
  10. 1/4 teaspoon dried rosemary
  11. 2 tablespoons flour
  12. 1/2 cup soy sauce
  13. 1 can (14-1/2 oz.) diced tomatoes with juice
  14. 1 can (14.5 ounces) cannellini beans
  15. salt and pepper to taste
  16. 3 cups fresh baby spinach
  17. 1 cup ditalini pasta
  18. 2 tablespoons chopped Italian parsley
  19. freshly grated Parmesan cheese
  20. 4 cups water, divided
Directions:

Heat olive oil over medium heat on a 4 quart pot. Add onion, celery and carrot. Cook over medium heat for 5 minutes. Add garlic and cook another minute.

Blend flour with 1 cup water; add to pot along with the dried herbs. Stir and cook for 1 minute.

Add remaining 3 cups water, soy sauce, tomatoes and ditalini.

Cover and simmer for 30 minutes to allow flavors to blend and pasta to cook. Add spinach and cannellini beans, simmer for 3 minutes more. Season with salt and pepper.

Garnish with chopped parsley and a generous amount of grated cheese.

Recipe, photo and food styling by Webstop



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