Description
Italian Countryside Soup is a hearty, rustic dish inspired by traditional Tuscan flavors. This comforting soup brims with vegetables, tender white beans, and fragrant herbs, simmered together in a savory tomato broth. Perfect for chilly evenings, it’s a nourishing meal that pairs beautifully with crusty bread.
Ingredients
Units
Scale
Vegetables
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 cups chopped kale or Swiss chard
- 1 zucchini, diced
Base & Broth
- 1 (14-ounce) can diced tomatoes, with juice
- 6 cups vegetable or chicken broth
Legumes & Grains
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 1/2 cup small pasta (like ditalini or elbow macaroni), optional
Herbs & Seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Finishing Touches
- Grated Parmesan cheese, for serving
- Crusty bread, for serving
Instructions
- Sauté the aromatics: Heat the olive oil in a large soup pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant.
- Build the base: Stir in the diced zucchini. Add the diced tomatoes with their juice, then pour in the broth. Stir to combine, scraping up any browned bits from the bottom of the pot.
- Add beans and herbs: Mix in the cannellini beans, oregano, thyme, rosemary, and red pepper flakes if using. Season with a generous pinch of salt and black pepper. Bring the soup to a gentle boil.
- Simmer with greens: Reduce the heat to low and add the chopped kale or Swiss chard. Cover and simmer the soup for 15–20 minutes, until the vegetables are tender and the greens are wilted.
- Add pasta (optional): If using pasta, stir it in now and simmer for an additional 8–10 minutes, or until the pasta is al dente.
- Finish and serve: Taste and adjust seasoning. Ladle the soup into bowls, sprinkle generously with grated Parmesan, and serve with slices of crusty bread.
Notes
- For extra depth of flavor, add a Parmesan rind while the soup simmers and remove before serving.
- This soup is easily made vegan by omitting the Parmesan cheese or using a vegan alternative.
- Leftovers can be stored in the refrigerator for up to 4 days; soup may thicken as it sits, so add a splash of broth or water when reheating.
- Substitute spinach for kale or Swiss chard if preferred.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 230
- Sugar: 7g
- Sodium: 680mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 5mg
