Rustic and Hearty Tuscan-style Soup

When damp, chilly weather arrives we crave warmingsoup at my house, and this one is right up there amongthe top favorites. I've shared this one before and I understandit's similar to, (or a copycat version of) Toscana soup as servedat the Olive Garden restaurant. I can't vouch for that asI've never had it there.
Even though I enjoy soup at any time of year, I only make this particular recipe when the temperatures are cool ~it's very hearty and filling, almost like a stew.




As you can see, the ingredient list issimple; no exotic items and surprisingly, for such aflavorful outcome, you don't need to add extra seasoning exceptfor some salt and freshly ground black pepper.
I always increase the amount of veggies in the recipeas I prefer this soup chunky, and we all know theyare good for us. :)

 

You can have this on your table within about 30 minutes.It's wonderful eaten straight after cooking it, and as withmost soups it is fabulous reheated the next day. Whenreheating I usually add more of the greens just to liven upthe color a bit.



It won't win any prizes for beauty, but for what it lacks invisual appeal it more than compensates in satisfyingflavor.  I hope you'll give this one a try, it has to beamong my top favorite 5 soups --- maybe in the top 3.
You can get the printable copy of the recipe over onmy recipe site.

I'm so happy you came by to visit, have a lovely day!
~ mari 

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