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Hearty Tuscan harvest soup made during olive pressing season with fresh vegetables and new oil. A vegetarian mediterranean bowl rich in fresh ingredients, ideal for healthy eating and calorie deficit plans.
Wash and prep all vegetables: roughly chop Tuscan kale, slice potatoes and carrots into cubes, celery and leeks into thin rounds, zucchini into half-moons, and finely dice the onion, tomato, and garlic.
In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add onion, garlic, leek, celery, carrot, and rosemary. Saute gently for 7 minutes until aromatic and the onion starts turning translucent, stirring frequently to avoid browning.
Add diced potatoes and zucchini; continue to cook for 3 minutes on medium-low, stirring to coat with oil and aromatics.
Stir in the tomato and cannellini beans, followed by 7 cups water. Bring to a gentle simmer on high heat, then reduce to low, cover, and cook for 30 minutes, making sure simmer remains steady but not rolling.
Add Tuscan kale and thyme. Season with salt and pepper. Simmer uncovered for another 10–15 minutes, stirring occasionally, until kale is tender and flavors are melded.
Taste and adjust seasoning if needed. Lay bread slices at the bottom of soup bowls. Ladle hot soup generously over bread so it soaks, drizzle with extra olive oil, and serve immediately.
