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Zuppa Alla Toscana

Russ Myers


An Italian country soup that could easily be a meal in itself.
Very tasty

★★★★★ 1 vote
Serves 4 to 6
20 Min
1 Hr
Stove Top


1/2 c
olive oil
1 medium
onion, chopped
2 stalk(s)
celery, peeled, medium dice
carrots, medium dice
2 Tbsp
minced garlic
1/2 tsp
chopped fresh oregano
1/2 tsp
chopped fresh marjoram
1/2 tsp
chopped fresh basil
1/4 tsp
chopped fresh thyme
1/4 tsp
chopped fresh rosemary
2 Tbsp
4 c
water, divided
1/2 c
soy sauce
1 can(s)
(14-1/2 oz.) diced tomatoes with juice
2 c
cooked white beans*
salt to taste
pepper to taste
1 bunch
spinach, well washed and chopped, or broccoli
1 c
cooked orechiette pasta
2 Tbsp
chopped italian parsley
freshly grated parmesan or dry jack cheese


1In a 4 quart pot combine olive oil, onion, celery, carrot and garlic. Cook, covered, over medium heat for 5-8 minutes or until onions are soft, but not brown.
2Meanwhile, combine fresh herbs, (no parsley yet). Stir in flour and half the herbs; cooking for 5 minutes more. Add 1 cup water; stir to smoothly incorporate flour into liquid. Simmer for 3-4 minutes, stirring. Add remaining water, soy sauce, tomatoes and white beans.
3Simmer, covered, for 30 minutes to allow flavors to blend. Season with salt and pepper. Add spinach and cooked pasta, simmer for 3 minutes more.
4Combine parsley with remaining herbs. Stir into soup. Serve with generous amount of grated cheese.
5*May use canned beans rinsed and drained. Add with spinach / broccoli and pasta.

About this Recipe

Course/Dish: Bean Soups, Other Soups
Main Ingredient: Beans/Legumes
Regional Style: Italian