Tuscan Style Vegetable Stew

I couldn’t help but be inspired by all the photos I’m seeing of snow, sleds, snowboards and rosey noses. We’re heading up to the mountain on new years eve and I made ahead a vegetable stew that will hit the spot and warm our bones when we retreat inside. Have soup…will travel!


This recipe was inspired by Ellie Krieger. A traditional Tuscan soup wouldn’t have broccoli in it, but since there’s a cold brewing in our house we needed added ammunition in conquering it. We’re fighting the good fight.

Tuscan Style Vegetable Stew

1 med-lrg onion, diced
2 stalks celery, diced
1 med zucchini, diced
2 carrots, diced
1 c fresh chopped broccoli (stems and crowns)
2 C fresh spinach leaves
1 garlic clove, minced
2 tbsp olive oil
1 15oz can cannellini beans, drained and rinsed
1 14.5oz can fire-roasted diced tomatoes (low sodium if possible)
4 C low sodium chicken broth

1 tbsp. fresh thyme OR 1 tsp. dried
2 tsp chopped fresh sage OR ½ tsp. dried
½ tsp salt plus more to taste
¼ tsp black pepper
½ C parmesan cheese (optional)
1 crusty french baguette (optional)

In a small bowl, mash half the beans with the back of a fork and set aside.

Heat the oil in a large soup pot over medium high heat. Add all the vegetables except the spinach. Add the garlic, salt, pepper, thyme and sage. Cook until the vegetables are tender, stirring occasionally, about 5 minutes.

Add the broth and tomatoes and bring to a boil. Add the mashed beans, the remaining whole beans and cook another 10 minutes. The beans will thicken the soup a bit. Add the spinach leaves and cook about 3 minutes more, until the spinach is wilted.

Serve topped with parmesan cheese along side a piece of crusty bread. This would also be great with croutons.

Have a wonderful, safe new year!


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