Tuscan-Style Vegetable Soup from Maggiano's Little Italy features a hearty blend of fresh tomatoes, zucchini, kale, carrots, and cannellini beans simmered in a savory herb-infused broth, topped with grated Parmesan, offering a vibrant and comforting Italian classic.
Equipments
- Large soup pot or Dutch oven
- Wooden spoon or ladle
- Chef’s knife
- Cutting board
- Vegetable peeler
- Can opener
- Grater (for Parmesan cheese)
- Measuring cups
- Measuring spoons
- Small bowl (for garnishes, optional)
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion
- 2 cloves garlic
- 2 large carrots
- 2 stalks celery
- 2 medium zucchinis
- 4 cups chopped fresh tomatoes
- 1 (15 oz) can cannellini beans
- 4 cups low-sodium vegetable broth
- 2 cups chopped kale
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt
- Black pepper
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley (optional, for garnish)
Fresh tomatoes, zucchini, kale, and cannellini beans form the foundation of the Tuscan-Style Vegetable Soup from Maggiano's Little Italy, providing both vibrant flavor and nutritional value. Using low-sodium vegetable broth helps control salt levels while allowing the herbs like basil, oregano, and thyme to shine through the savory broth. Fresh garlic and onion add depth and aroma, but make sure to finely chop them to evenly distribute their flavors. Grated Parmesan cheese added at the end enhances richness and gives a signature Italian touch to the soup. You will find this Tuscan-Style Vegetable Soup copycat a delicious and comforting representation of authentic Italian cuisine with balanced textures and herbs.
Instructions
- Instructions:
- Prepare all vegetables: dice onion, mince garlic, peel and slice carrots, slice celery, dice zucchinis, and chop kale and tomatoes.
- Drain and rinse cannellini beans.
- Heat olive oil in a large soup pot over medium heat.
- Add onion, carrots, and celery; sauté for 5-7 minutes until softened.
- Add garlic; cook for 1 minute until fragrant.
- Stir in zucchini; cook for 2-3 minutes.
- Add chopped tomatoes, cannellini beans, and vegetable broth.
- Season with dried basil, oregano, thyme, red pepper flakes (if using), salt, and black pepper.
- Bring soup to a boil; reduce heat and simmer uncovered for 20 minutes.
- Add chopped kale; cook for another 5-7 minutes, until wilted and tender.
- Taste and adjust seasonings as needed.
- Ladle soup into bowls.
- Top with grated Parmesan cheese.
- Garnish with fresh basil or parsley, if desired.
- Serve hot.
Substitution
Tuscan-Style Vegetable Soup from Maggiano's Little Italy copycat recipe captures the rich flavors of Italy with fresh vegetables and herbs simmered to perfection. If fresh kale is unavailable, you can substitute with spinach or Swiss chard to maintain the leafy green texture. Cannellini beans can be replaced with great northern or navy beans without losing the creamy, hearty quality. Using homemade vegetable broth or a low-sodium option enhances control over salt content, important for tailoring seasoning to your preference. Grated Parmesan adds savory depth but can be omitted or replaced with a plant-based alternative for a dairy-free version.
Tips
Ensure all vegetables are uniformly chopped to promote even cooking and consistent texture throughout your Tuscan-style vegetable soup. Rinsing and draining the canned cannellini beans reduces excess sodium and prevents cloudiness in the broth. When adding kale, keep the heat low to avoid overcooking, which can cause bitterness and a mushy texture. For a balanced flavor, taste the soup before serving and adjust the salt and pepper to your preference, considering the saltiness of the Parmesan garnish.
Nutritions
Tuscan-Style Vegetable Soup is rich in fiber and plant-based protein, primarily from cannellini beans and an assortment of fresh vegetables like kale, carrots, and zucchini. The soup provides essential vitamins A, C, and K, along with antioxidants that support immune health and reduce inflammation. Olive oil adds heart-healthy monounsaturated fats, while Parmesan cheese contributes a modest amount of calcium and protein. Your meal delivers a balanced mix of nutrients ideal for maintaining energy and promoting overall wellness.
Storage
Store Tuscan-Style Vegetable Soup in airtight containers in the refrigerator for up to 4 days to maintain freshness and flavor. For longer storage, freeze portions in freezer-safe containers for up to 3 months, allowing the soup to cool completely before freezing. When reheating, add a splash of broth or water to restore the soup's original consistency and gently warm to preserve your soup's hearty texture and taste.
Variation or Alternatives
You can swap cannellini beans with chickpeas or kidney beans for a different texture and protein profile. To boost the soup's richness, replace a portion of vegetable broth with a splash of white wine before simmering. Consider roasting the vegetables beforehand to deepen their flavor and add a caramelized note. For a creamier texture, stir in a little coconut milk or heavy cream just before serving.
Allergies
Tuscan-Style Vegetable Soup contains Parmesan cheese, which may trigger dairy allergies or lactose intolerance in some individuals. Cannellini beans could cause issues for those with legume allergies, and garlic or onions may upset sensitive digestive systems. Be mindful of these ingredients when preparing the soup for yourself or guests with food allergies.
Why this recipe?
Maggiano's Little Italy's Tuscan-Style Vegetable Soup features a rich blend of fresh vegetables, herbs, and a savory broth that captures the authentic flavors of Italian cuisine. This soup offers a wholesome and comforting experience, perfect for those seeking nutritious yet flavorful options. You will appreciate its balanced taste and hearty ingredients, making it a satisfying meal on its own or a great starter. Trying to make the copycat recipe allows you to recreate this beloved classic at home, ensuring the same delicious experience anytime.