Zuppa Alla Toscana

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

Customer Rating: 3.5

4 Ratings 1 Comment

Yield: 12 servings (1 cup)

Ingredients

2 tablespoons olive oil

1 medium onion, chopped

2 stalks celery, chopped

2 carrots, chopped

4 cloves minced garlic

2 tablespoons flour

4 cups water, divided

1/2 teaspoon dried oregano

1/2 teaspoon dried marjoram

1/2 teaspoon dried basil

1/4 teaspoon dried thyme

1/4 teaspoon dried rosemary

1/2 cup soy sauce

1 can (14-1/2 oz.) diced tomatoes with juice

1 cup ditalini pasta

3 cups fresh baby spinach

1 can (14.5 ounces) cannellini beans

salt and pepper to taste

2 tablespoons chopped Italian parsley

freshly grated Parmesan cheese

Add To

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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