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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


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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

How to Make Zuppa Alla Toscana


  • 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.

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About Zuppa Alla Toscana

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

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