Tuscan Minestrone Soup
Cozy up with a bowl of comfort – my Tuscan Minestrone Soup recipe is here to warm you up! Join me in this easy tutorial as we craft this hearty, flavorful soup loaded with Tuscan goodness. Perfect for chilly days and a quick dinner to feed the family –only 45 minutes from start to finish! Let's simmer up some deliciousness together, it's a taste of Italy in every spoonful.
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Ingredients
- 4 tbsp olive oil
- 3 cloves garlic minced
- 1 tsp crushed red pepper
- 1 leek, white part only Thinly sliced, or ½ white onion
- 1 cup celery diced
- 1 cup carrot diced
- ½ head napa or green cabbage
- 1 cup zucchini diced
- 1 cup broccoli diced
- 1 large potato diced (use a baked potato to speed cook time)
- 1 cup frozen peas
- 4 cups chicken bone broth
- 4 cups water
- 1 tsp reduced sodium better than bouillon
Instructions
- In a large dutch oven (large pot) and place in the olive oil, crushed red pepper flakes, garlic, leek, or onion and saute until leeks or onions are almost translucent (about 3 minutes).
- Add celery, carrot, and potato. Saute for 2 minutes, add cabbage and place a lid on the pot to let the cabbage steam for about 3 minutes.
- Add zucchini and broccoli saute for 2 minutes - then cover and let veggies steam for 2 more minutes. Add chicken broth, water, and better than bouillon. Bring to a light boil.
- Add peas and lower heat to a simmer - let simmer for 10 minutes. Add salt and pepper to taste.