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Tuscan Vegetable Soup

Microwaverina's picture
  Butter 1 Ounce (2 tablespoon / 25 gram)
  Potatoes 4 Ounce, peeled and diced (scant cup / 100 gram)
  Carrots 4 Ounce, scraped and thinly sliced (scant cup / 100 gram)
  Onions 4 Ounce, sliced (scant cup / 100 gram)
  Garlic 2 Clove (10 gm), chopped
  Cabbage 4 Ounce, roughly shredded (1 1/2 cups / 100 gram)
  Canned butter beans 14 Ounce, drained (2 cups / 400 gram)
  Canned tomatoes 14 Ounce, mashed, with juice (1 1/2 cups / 400 gram)
  Hot beef stock 1 Pint (2 1/2 cups / 575 milliliter, broth)
  Salt To Taste
  Freshly ground black pepper To Taste
  Crusty bread slices 4
  Grated parmesan cheese 1 Tablespoon

Put the butter in a large pot and cook for 1 minute. Add the potatoes, carrots, onion and garlic, cover with vented cling film (plastic wrap) and cook for 8 minutes, stirring once.
Add the remaining vegetables and pour on the beef stock (broth). Cover and cook for 6 minutes, stirring once, until the potato and carrot are cooked. Season to taste.
Lay a slice of crusty bread in each of 4 soup bowls. Pour on the soup and serve sprinkled liberally with Parmesan cheese.

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Tuscan Vegetable Soup Recipe