Tuscan Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 can (14.5 ounces) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 cup cooked cannellini beans or 1 can (14.5 ounces) cannellini beans, drained and rinsed
• 1/4 cup freshly grated Parmesan cheese

Directions

1. Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the onion and garlic and cook until the onions are softened, about 5 minutes.
2. Add the carrots, celery, and zucchini and cook for an additional 5 minutes.
3. Add the diced tomatoes, vegetable broth, oregano, basil, thyme, and rosemary. Season with salt and pepper to taste.
4. Bring the soup to a boil, then reduce heat to low and simmer for 15 minutes, stirring occasionally.
5. Add the cannellini beans and simmer for an additional 5 minutes.
6. Serve the soup with a sprinkle of freshly grated Parmesan cheese.

Interesting Facts

• Tuscan soup was originally created in the Italian region of Tuscany.
• This soup is a great way to use up vegetables that are about to go bad.
• The combination of herbs used in this soup is known as “Italian seasoning”.
• Cannellini beans are a type of white bean that are common in Italian cooking.
• Freshly grated Parmesan cheese is the perfect addition to this soup.