Tuscan Soup (Meatless)
This Tuscan-style soup turns a can of beans, a handful of small pasta and a bunch of greens into a full pot in about an hour. The pasta cooks right in the broth, so its starch thickens the liquid slightly and nothing needs draining. Escarole gives a faintly bitter edge that spinach softens, and swapping in vegetable broth makes the whole bowl meatless without changing the method.
Instructions
Heat the olive oil in a 2-quart saucepan and cook the chopped onion and sliced carrot, stirring, until the onion turns tender.
Pour in the broth and water, then add the salt and pepper. Bring the liquid to a boil.
Stir in the drained beans and the pasta, and let the pot come back to a boil.
Lower the heat, cover the pan, and simmer for 15 minutes, stirring now and then. The soup is ready for the next step when the pasta and carrot are tender.
Add the escarole or spinach and heat it through, just until the leaves wilt into the broth. Vegetable broth can stand in for the chicken broth if you want the soup fully vegetarian.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
