Tuscan Vegetable Soup (Edit recipe)

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.

20 minutes

30 minutes

Difficulty:

Easy

Show nutritional information

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
Calculated per serving.

by Aloha Healthy Eats

View original recipe

Serves: 4

Ingredients

3 Tbsp Extra Virgin Olive Oil
4 oz Pancetta, chopped
.5 cup Leek, chopped
.5 cup Fennel, chopped
.5 whole Onion, chopped
3 pieces Celery, chopped
3 cloves Garlic, minced
1 whole Zucchini, chopped
5 sprigs Dinosaur Kale, chopped
6 cups Vegetable Broth
2 tsp Italian Seasoning
.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.