The Kitchen

Tuscan Soup Recipe

It’s been Soup Sundays this winter. There’s nothing like a warm soup on a cold winter day. I’ve been rotating through my Venus De Milo Soup, Squash Soup, and Kale Soup for the past couple of months. I decided to try something a little different this week and make a Tuscan Soup, with the classic, strong yet simple Tuscan flavors of tomatoes, pancetta, and basil. YUM. You can serve it as is or serve it Ribollita style (on top of chunks of bread), which is traditional Tuscan style. The flavors blend together so well you’ll be dreaming of Italy.

  • 4 oz diced pancetta
  • 1 medium yellow onion
  • 4 cloves of garlic
  • 3 carrots
  • 3 celery ribs
  • 1 small zucchini
  • 2 handfuls of chopped kale
  • 1 15oz can of diced tomatoes
  • 16 oz chicken or vegetable stock
  • 2 15 oz cans of cannellini beans (rinsed)
  • Fresh basil
  • ½ teaspoon red pepper flakes (optional)


In a large pot start browning the pancetta.

Add onion, then garlic.

Add carrots, celery, zucchini and some salt and pepper.

When onions are translucent add diced tomatoes.

Add stock and bring up to simmer.

Add kale and simmer for another 10 minutes.

Add in beans and fresh basil and red pepper flakes.

Simmer at least 20 minutes.


Buon appetito!