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Tuscan Soup

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You're going to love the taste and also the smell of your kitchen after cooking this soup ;-)


  • 2 medium onions, peeled and minced
  • 2 large carrots, peeled and minced
  • 2 large celery stalks, minced
  • 1 clove fresh garlic, peeled and minced
  • 1/2 cup extra virgin olive oil
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  • 1/2 cup fresh parsley, minced
  • 1 14oz can diced tomatoes, strained
  • 2 15 oz cans navy beans, rinsed (1 cup pureed with 1 cup water and set aside)
  • 2 quarts water
  • 2 bunches fresh kale, spinach or collard greens, rinsed and roughly chopped
  • 1 cup croutons, crumbled
  • salt, to taste
  • pepper, to taste


Heat the olive oil in a large soup pot over medium heat. Add the onions, carrots, celery, garlic and saute. Cook, stirring occasionally, until it becomes a deep brownish paste. Do not over cook.

Add the parsley and a little salt and pepper to the soup pot. Add the tomatoes and cook for about 5 minutes, stirring constantly. Add the canned navy beans and stir well. Add the bean puree and the rest of the water. Stir and bring to a slow boil. Add the kale, spinach or collard greens. Stir well and bring to a slow boil again.


Stir the bread in to the soup and reduce the heat to low. Cover and simmer on low for 2 hours, stirring occasionally.

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January 6, 20100 found this helpful

Oh yum! This recipe sounds so good! Can't wait to make some. Just need a quick trip to the store for the fresh kale.
Thanks for sharing!

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January 8, 20100 found this helpful

Wow, this looks wonderful. Will be making is very soon. Thanks for sharing.

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January 22, 20100 found this helpful

I did make this soup and it is indeed very good! I used spinach. It made so much that I froze some of it for another time when I didn't feel like cooking. Thanks!

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