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Tuscan Vegetable Soup

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"Soup/Tuscan Vegetable"

Serves 5 | Prep Time 10 minutes | Cook Time 45 minutes

Why I Love This Recipe

This is a great tasting and easy recipe to make that your family will really enjoy.

Ingredients You'll Need

1/4 cup olive oil
1 medium onion (peeled and thinly sliced)
2 tablespoon chopped fresh celery leaves (and/or flat-leaf parsley or basil leaves)
4 large leaves of Swiss chard, lacinato kale, Savoy cabbage, or any other dark, leafy green, (ribs removed and discarded and leaves roughly chopped)
1/4 cup red wine
1 1/2 cups tomato puree (passata di pomodoro)
4 cups water
Fine sea salt, to taste (we use about 3 teaspoons)
Freshly ground black pepper (to taste)
3 to 4 slices of stale country bread, (toasted and each rubbed with the cut end of 1 clove of raw garlic that has been peeled and sliced in half, 1 slice of bread per serving. If you don't have stale bread, you can just toast fresh bread).
Optional: freshly grated aged Pecorino Toscano or Pecorino Romano cheese, for serving (you can omit this to make the recipe vegan)


1,In a large Dutch oven or stockpot, heat the olive oil over medium heat.

2.Add the sliced onion and saute until softened and lightly golden, about 5 to 8 minutes.

3.Add the chopped celery leaves (and/or herbs) and chopped leafy green (see above for suggestions).

4.Saute until the greens are wilted, about 2 minutes.

5.Add the wine and cook until the alcohol smell has dissipated, about 1 minute.

6.Add the tomato puree and water.

7.Season to taste with salt and pepper.

8.Bring to a simmer, then cover and simmer over low heat for 15 to 20 minutes.

9.Toast the stale (or fresh) bread slices.

10.Rub each toasted slice of bread with a clove of raw garlic, cut in half, before placing one slice in the bottom of each bowl.

11.Ladle the soup over the toasted bread, let sit for 1 to 2 minutes to allow the bread to soften, then top each serving of soup with a generous grating of Pecorino (if desired) and serve.

Pairs Well With

Corn Bread

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