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Tuscan Soup Recipe

Recipe by Pedro M. A. Neves

This rustic Tuscan soup combines tender cannellini beans, leafy kale, and aromatic vegetables in a tomato-based broth enriched with olive oil and garlic. It's a traditional Italian comfort dish that showcases simple, high-quality ingredients prepared with minimal intervention. The result is a nourishing, deeply flavorful soup that captures the essence of Tuscan home cooking.

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 medium red onion, diced
• 3 cloves garlic, minced
• 2 medium carrots (about 150g), cut into 1cm pieces
• 2 celery stalks (about 100g), cut into 1cm pieces
• 400g canned crushed tomatoes
• 800ml vegetable or chicken broth
• 400g canned cannellini beans, drained and rinsed
• 200g fresh kale, stems removed and leaves chopped into bite-sized pieces
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes
• Sea salt and black pepper to taste
• Extra virgin olive oil for drizzling
• Grated Pecorino Romano cheese for serving (optional)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced red onion and sauté for 3-4 minutes until softened and translucent.

2. Add the minced garlic to the pot and cook for 1 minute, stirring constantly, until fragrant but not browned.

3. Add the diced carrots and celery to the pot. Stir well and cook for 5 minutes, allowing the vegetables to soften slightly.

4. Pour in the crushed tomatoes and broth, stirring to combine. Add the oregano and red pepper flakes.

5. Bring the soup to a simmer over medium-high heat, then reduce to medium-low. Add the drained cannellini beans and stir. Simmer uncovered for 15 minutes.

6. Add the chopped kale to the pot and stir well, pushing it down into the liquid. Continue simmering for 5-7 minutes until the kale is tender and wilted.

7. Taste the soup and adjust seasoning with salt and pepper as needed. The soup should be well-seasoned and balanced.

8. Ladle the soup into bowls. Drizzle each serving with a small amount of extra virgin olive oil and top with grated Pecorino Romano cheese if desired.

Substitutions

• Replace cannellini beans with chickpeas or borlotti beans for a different texture and flavor profile
• Use chard, spinach, or collard greens in place of kale for variety
• Substitute vegetable broth with chicken or beef broth for added richness
• Use fresh tomatoes (about 600g, crushed) instead of canned when in season

Tips

• Do not overcook the kale; it should be tender but retain some texture. Add it near the end of cooking to preserve its color and nutrients.
• For a heartier soup, add small pasta shapes like ditalini or orzo during the final 5 minutes of cooking.
• This soup tastes even better the next day as the flavors continue to meld. Store covered in the refrigerator for up to 4 days.
• Use San Marzano tomatoes if available; they have fewer seeds and a richer flavor than standard canned tomatoes.

Tuscan soup, or 'minestra,' is a cornerstone of Tuscan peasant cuisine, traditionally made with whatever vegetables and legumes were available from the harvest. This particular version reflects the region's love of white beans and leafy greens combined with the Mediterranean trinity of tomatoes, garlic, and olive oil.

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