Tuscan Vegetable and Bean Soup is a favorite of the cold weather season. Hot, comforting, and packed with amazing flavor to make you smile on a chilly day. Who doesn’t love a hearty bowl of delicious warm soup this time of the year? Packed with hot Italian sausage, hot capicola, cannellini beans, celery, carrots, peas, diced tomatoes, and even tiny pasta, in a warm flavorful vegetable broth to fill your belly on a chilly day.
Florida’s weather has been up and down this winter/early spring. We went from freezing our hind ends off when it was dropping down to the 20’s here in Central Florida, to melting the next week when our temps soared 15-20 degrees higher than our normal temps. Can you say crazy? Don’t get me wrong I love our winters, I’m not a huge fan of the sweltering heat may through October.
I decided I better get in a big pot of one of my favorites, Tuscan Vegetable and Bean Soup before we hit the warmer weather or my better half will totally catch an attitude if I make it during the warmer months. He will not even look at soup once it hits about 74 and above. Trust me on this one, friends. just out of curiosity, do you eat soup all year around or just in the cold weather?
Soup is one of those versatile menu items that pretty much anyone can toss together quickly for lunch or dinner. Soup is forgiving, soup also doesn’t judge you when you are under the weather. Soup tries to comfort you on those days, soup also doesn’t mind if you’re in your pajamas, because your too cold or lazy to get dressed on a cold day. That’s why I love soup.
Looking at all those fabulous ingredients in that bowl, I could actually go for another bowl of this amazing Tuscan Vegetable and Bean Soup, could you? Just imagine having some oven hot fresh-baked crusty Italian bread to mop up the broth…Oh my, how deliciously tempting isn’t it? What are you waiting for? Check your pantry and fridge to see if you have the ingredients needed to get started!
Ingredients needed to make Tuscan Vegetable and Bean Soup:
- 1 pound of cooked hot Italian sausage links cooked and sliced
- 2 tablespoons extra-virgin olive oil
- 2 ounces deli-sliced hot capicola chopped
- 1 yellow onion, chopped
- 5 cloves garlic, finely chopped
- 2 carrots, halved lengthwise and thinly sliced
- 2 stalks celery, thinly sliced
- 2 carrots, thinly sliced
- 2 15-ounce can of cannellini beans
- 2 15-ounce can organic diced tomatoes
- 1 cup organic frozen peas
- 3 cups low sodium vegetable broth
- 3 tablespoons grated Parmesan cheese
- 1/4 of a cup chopped flat leaf parsley
- 2 tablespoons chopped fresh basil
- Kosher salt
- Freshly ground pepper
- 2 cups of cooked Ditalini- al dente
- 1 pound of cooked hot Italian sausage links cooked and sliced
- 2 tablespoons extra-virgin olive oil
- 2 ounces deli-sliced hot capicola chopped
- 1 yellow onion chopped
- 5 cloves garlic finely chopped
- 2 carrots halved lengthwise and thinly sliced
- 2 stalks celery thinly sliced
- 2 carrots thinly sliced
- 2 15- ounce can of cannellini beans
- 2 15- ounce can organic diced tomatoes
- 1 cup organic frozen peas
- 3 cups low sodium vegetable broth
- 3 tablespoons grated Parmesan cheese
- 1/4 of cup chopped flat leaf parsley
- 2 tablespoons chopped fresh basil
- Kosher salt
- Freshly ground pepper
- 2 cups of cooked Ditalini- al dente
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Cook 1 pound of Italian sausage links till browned, remove from pan and place on platter to cool, slice into rounds.
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Heat 2 tablespoon olive oil in a large heavy-bottomed pot over medium-high heat. Add the capicola, red onion and minced garlic. Cook, stirring, until the onion softens, about 2 minutes. Add the carrots and celery. Cook, stirring, until slightly softened, about 5 minutes. Add the hot Italian sausage, cannellini beans, tomatoes, peas, 3 cups vegetable broth, the Parmesan,1/4 of cup chopped flat leaf parsley, 2 tablespoons chopped fresh basil, 1/2 teaspoon kosher salt, and a few grinds of pepper. Bring to a simmer, then cover and cook until the vegetables are tender, 15 to 20 minutes.
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Remove from heat source, ladle into soup bowls over cooked Ditalini pasta, and serve with warm crusty bread.
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Enjoy.
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© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2018-2013 unauthorized use and/or duplication of content/ material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with proper and specific direction to the original content.
This soup looks wonderful, do you think I can use another pasta though? Would it change the cook time? I was thinking macaroni noodles instead.
a Traditional Irish recipe for Dublin Coddle aka Dublin Dish containing quality plain pork sausages, rashers, quality ham, onions, potatoes, broth, Guinness Beer, fresh chopped parsley, and seasoned with only salt and pepper.
Man this looks good. Did you use hot sausage or mild? I think it would be good with the hot.
Thank you, Sam, I say use what you prefer. I really think it would kick up the soup a notch as well.