Soup of Tuscany

Feb 16, 2020

This yummy soup utilizes many of your garden veggies and adds the delicious herbs of the Tuscan region to make a hearty supper to be topped off with crusty toasted bread.


Red onions




Savoy cabbage or kale




Tomato sauce


Tri-color sage



Directions: Soak beans overnight (any kind you choose will be high in fiber) Cook over low heat, chop onions, carrots, leek, and celery and saute in olive oil.

Add the zucchini and the potatoes. Add the cooked beans, some whole, and mash some together with the water they were boiled in. Add 12 ounces of tomato sauce. Let the mixture cook for a couple of hours, adding water and stirring often.

At the end of the cooking process add your chopped herbs, (3 tablespoons of the whole)

Spoon into bowls, pour in a few drops of olive oil, and serve with a hearty slice of toasted crusty bread.

Dipping Oil

Use Extra Virgin

Olive oil (12 ounces)

2 T chopped garlic

½ T thyme

½ T rosemary

½ T sage

½ T basil

½ T parsley

Directions: Mix the herbs and the olive oil together, can refrigerate and allow flavors to blend together, use the dipping oil immediately or up to two days later, strain the oil and mix in a splash of reduced balsamic vinegar

Reduced Balsamic Vinegar

Directions: pour balsamic vinegar into a small saucepan, turn heat to high and bring vinegar to a boil. Once boiling, reduce to simmer and let simmer for 5-7 mins. Stir occasionally (keep an eye on it, it can burn quickly) It’s finished when it coats the back of a spoon. Reduce from heat, transfer to an airtight container, store in the refrigerator.