Tuscan Vegetable Soup
Servings: 4
This Tuscan Vegetable Soup is a delicious, iron rich vegetarian meal. The cannellini beans and kale are great sources of iron and the acidity from the tomatoes and lemon juice helps to improve the absorption of iron.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 onion/s – large and diced
- 3 clove/s garlic - peeled and sliced
- 1 bulb/s fennel – small bulb, diced
- 2 carrot/s – large and diced
- 2 vine ripened tomatoe/s
- 1 tbsp fresh rosemary leaves - chopped
- ½ tsp fresh sage leaves (¼ tsp dried)
- 1 zucchini/s – diced
- 750 ml vegetable stock
- Sea salt and freshly ground black pepper - to taste
- 850 g can cannellini beans or (2 cups), drained and rinsed
- 100 g kale - bunch or spinach leaves
- 1 lemon/s
- 2 tbsp extra virgin olive oil - extra virgin
- 50 g parmesan cheese - grated to serve
Instructions
- In a large pot heat the olive oil over a low heat and add the onion, garlic, fennel, carrots, vine ripe tomatoes, rosemary, sage. Sweat with the lid on over a low heat for 10 mins.
- Add the zucchini, stock, cannellini beans and seasoning. Bring to a slow simmer for 10-15 minutes until the vegetables have softened nicely.
- Turn off the heat and stir in the kale or spinach and allow to sit for 5 minutes and wilt.
- Add the zest of one lemon and the juice of half. Drizzle over the olive oil and serve with parmesan and crusty sourdough.