Hearty Tuscan Bean & Vegetable Medley Soup
Indulge in a rich and flavorful Hearty Tuscan Bean & Vegetable Medley Soup, inspired by the rustic traditions of Tuscany. This wholesome dish combines an array of vibrant vegetables, protein-packed mixed beans, and a splash of Italian dry red wine to create a comforting bowl of goodness. For those looking to enhance the meal, feel free to add diced cooked chicken for extra heartiness. Complement this delightful soup with a fresh and zesty low-fat pesto sauce and some warm, crusty garlic bread to make it a fulfilling dinner that the whole family will love. Perfect for any occasion, this soup is a wonderful balance of taste and nutrition, celebrating the essence of healthy, Italian cooking.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
medium onion
1 (chopped)
garlic clove
1 (finely chopped)
celery ribs
2 (sliced)
large carrot
1 (diced)
chopped tomatoes
1 (14 ounce can) (canned)
Italian dry red wine
2/3 cup (none)
fresh vegetable stock
5 cups (homemade or store-bought)
dried oregano
1 teaspoon (none)
mixed beans
1 (15 ounce can) (rinsed and drained)
medium zucchini
2 (diced)
tomato paste
1 tablespoon (none)
salt
to taste (none)
black pepper
to taste (none)
garlic cloves
2 (crushed)
fresh basil leaf
1/2 ounce (washed)
low-fat unsweetened yogurt
6 tablespoons (none)
freshly grated parmesan cheese
2 tablespoons (none)
Instructions
1
In a large saucepan over medium heat, sauté the chopped onion, finely chopped garlic, sliced celery, and diced carrot until the vegetables begin to soften, about 5 minutes.
2
Stir in the chopped tomatoes, Italian dry red wine, vegetable stock, and dried oregano. Increase the heat to high and bring the mixture to a rolling boil.
3
Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15 minutes to develop the flavors.
4
After 15 minutes, gently stir in the mixed beans and diced zucchini, cooking uncovered for an additional 5 minutes until the zucchini is tender.
5
Mix in the tomato paste and season generously with salt and pepper. Stir thoroughly, ensuring everything is well combined, and allow to heat through for another 2-3 minutes, avoiding a boil.
6
Ladle the warm soup into serving bowls. Top each bowl with a spoonful of low-fat pesto sauce and serve alongside fresh garlic bread for a satisfying meal.
7
For the Pesto Sauce: Combine all pesto ingredients in a blender or food processor until smooth. If you don’t have a blender, finely chop the basil and mix all ingredients by hand until well combined.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Hearty Tuscan Bean & Vegetable Medley Soup.
What is the culinary inspiration for this soup?
The soup is inspired by the rustic traditions of Tuscany and Italian cooking.
Is this recipe suitable for vegetarians?
Yes, it is a vegetarian dish, though diced cooked chicken can be added for extra heartiness if desired.
Which vegetables are used in the base of the soup?
The soup base includes chopped onion, finely chopped garlic, sliced celery, and diced carrot.
How long should I sauté the initial vegetables?
You should sauté the onion, garlic, celery, and carrot for about 5 minutes until they begin to soften.
What type of wine is recommended?
The recipe calls for 2/3 cup of Italian dry red wine.
How much vegetable stock is needed?
The recipe requires 5 cups of fresh vegetable stock, which can be homemade or store-bought.
What herb is used to season the soup?
One teaspoon of dried oregano is used for seasoning.
How long does the soup simmer after the first boil?
The soup should simmer for 15 minutes while covered to develop the flavors.
When do I add the beans and zucchini?
The mixed beans and diced zucchini are stirred in after the initial 15-minute simmering period.
How long do the beans and zucchini cook?
They should cook uncovered for an additional 5 minutes until the zucchini is tender.
How much tomato paste is added at the end?
One tablespoon of tomato paste is mixed into the soup.
What is the final heating instruction after adding tomato paste?
Allow the soup to heat through for 2-3 minutes while avoiding a boil.
What ingredients are needed for the low-fat pesto sauce?
The pesto requires garlic cloves, fresh basil, low-fat unsweetened yogurt, and freshly grated parmesan cheese.
How many garlic cloves are used in the whole recipe?
A total of three garlic cloves are used: one for the soup base and two for the pesto.
How much yogurt is used in the pesto?
The recipe calls for 6 tablespoons of low-fat unsweetened yogurt.
How much parmesan cheese is needed?
Two tablespoons of freshly grated parmesan cheese are used for the pesto.
Can I make the pesto without a blender?
Yes, you can finely chop the basil and mix all ingredients by hand if a blender is unavailable.
What type of tomatoes are used?
One 14-ounce can of chopped tomatoes is used.
How many mixed beans should I use?
The recipe uses one 15-ounce can of mixed beans, rinsed and drained.
What side dish is suggested for serving?
The soup is best served with warm, crusty garlic bread.
How many zucchini are required?
The recipe requires 2 medium zucchini, diced.
How many celery ribs are used?
Two celery ribs are used, and they should be sliced.
How much basil is needed?
The pesto requires 1/2 ounce of washed fresh basil leaves.
What type of carrot is needed?
One large carrot, which should be diced.
Is this soup considered low-fat?
Yes, it is described as a healthy, low-fat dish, especially with the use of low-fat yogurt in the pesto.
What seasoning is added at the final stage?
Salt and black pepper are added to taste before serving.
What is the total number of ingredients listed?
The ingredient list contains 17 items.
What are the primary tags for this recipe?
Tags include soup, tuscan, vegetarian, healthy, beans, vegetables, italian, comfort food, low-fat, and pesto.
Is the soup simmering stage covered or uncovered?
The initial 15-minute simmer is covered, but the final 5-minute simmer with zucchini is uncovered.