Tuscan Vegetable Soup
I love a soup that is full of nutrient dense life giving veggies and protein. This soup hits the spot.
You can use different vegetables you have on hand or may prefer. It is a great base recipe for you to personalize to your own tastes.
It may be a bit of time to prepare the vegetables, but it is easy enough and comes together quite quickly. I hope you enjoy it as much as my family does. Double the batch so you have leftovers for the freezer.
PREP TIME
20 minutes
COOK TIME
30 minutes
INGREDIENTS
12
Serves: 4
Ingredients
- 3 Tbsp3 Tbsp3 Tbsp Extra Virgin Olive Oil
- 4 oz4 oz4 oz Pancetta, chopped
- .5 cup.5 cup.5 cup Leek, chopped
- .5 cup.5 cup.5 cup Fennel, chopped
- .5 whole.5 whole.5 whole Onion, chopped
- 3 pieces3 pieces3 pieces Celery, chopped
- 3 cloves3 cloves3 cloves Garlic, minced
- 1 whole1 whole1 whole Zucchini, chopped
- 5 sprigs5 sprigs5 sprigs Dinosaur Kale, chopped
- 6 cups6 cups6 cups Vegetable Broth
- 2 tsp2 tsp2 tsp Italian Seasoning
- .5 cup.5 cup.5 cup Parmesan Cheese
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Heat the oil in a large dutch oven on medium heat.
- Add the pancetta and let it cook until lightly brown, about 5 minutes.
- Add all the veggies and stir well, let it cook for 5 minutes.
- Add broth and seasoning, let cook for 20 minutes.
- Add parmesan on top just before serving.
- Serve and enjoy 🙂
Notes
The pancetta can make this salty so always taste before salting. You can use diced ham instead if you prefer and you can add white beans to give the dish more protein and carbohydrates if they are tolerated. Or leave the pancetta out and it is a delicious vegetarian soup.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free Entrées Gluten Free Grain Free Keto Meat Nut Free Shellfish Free Soups Sugar Alcohol Free Sugar Free Whole30| This is our estimate based on online research. | |
| Calories: | 267 |
| Fat: | 19 g |
| Carbohydrates: | 13 g |
| Protein: | 11 g |
| Cholesterol: | 28 g |
| Sodium: | 1581 mg |
| Fiber: | 2 g |
| Sugars: | 7 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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