Tuscan Vegetable Soup With Fresh Sage

READY IN: 25mins
Recipe by COOKGIRl

Mom found this recipe in her CURVES' magazine winter 2006. I didn't have to change very much in this soup recipe. Other seasonal vegetables can be substituted;-asparagus, broccolini, Toscano kale, etc.

Top Review by Dreamer in Ontario

What a wonderful veggie soup! I had to make a couple of substitutions because the green beans I was going to use were past their prime. Instead of the fresh beans, carrots and peas, I used 3 cups of frozen mixed vegetables. I'm sure this would be even better with the fresh veggies called for in the recipe. The fresh sage really makes the recipe special. Thank you for posting. Made for April Veggie Swap.

Ingredients Nutrition

Directions

  1. In a soup pot heat up the olive oil on low-medium heat and lightly saute the sage leaves; about 5 minutes. With a slotted spoon, remove leaves from pot and set aside. In same pot, saute the garlic until soft, only a minute or two.
  2. Add the green peas, green beans, zucchini, carrots, potato and cannelini beans. Stir mixture over medium heat for 5 minutes.
  3. Add the vegetable broth and red pepper flakes. Simmer until the vegetables are tender, about 15-20 minutes.
  4. Season with salt and pepper to taste. Divide and ladle the soup into 4 individual soup bowls. Garnish each serving with the sauteed sage leaves.
  5. Enjoy immediately! Don't forget the Italian bread and pop in a Bocelli CD (Furtiva Lagrina on the Viaggio Italiano recording) while you're at it!

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