Zesty Tuscan Artichoke Soup
A classic Tuscan soup that is both refreshing and hearty, featuring artichoke hearts, cannellini beans, and a medley of vegetables. The combination of garlic, basil, and a hint of lemon creates a depth of flavor that will transport you to an Italian trattoria. Whether served as a starter or a main dish, this soup is a nourishing delight.
2 tablespoons olive oil
1 medium yellow onion, finely chopped
2 celery stalks, diced
2 medium carrots, diced
3 cloves garlic, minced
2 cups vegetable broth
1 cup water
1 can (14 oz) artichoke hearts, drained and chopped
1 can (14 oz) diced tomatoes, undrained
1 can (15 oz) cannellini beans, drained and rinsed
1 medium zucchini, diced
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon crushed red pepper flakes (optional)
Salt and black pepper, to taste
Directions:
- Heat olive oil in a large pot over medium heat. Sauté onion, celery, and carrots until softened. Stir in garlic and cook for 1-2 minutes.
- Add artichokes, tomatoes, beans, zucchini, broth, and water. Season with basil, oregano, red pepper flakes, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15 minutes. Blend partially with an immersion blender.
- Stir in spinach or kale and let it wilt. Adjust seasoning if needed.
- Serve hot with a sprinkle of Parmesan and a squeeze of fresh lemon.
Prep Time: 15 minutes
Kcal: 200-250