It’s spring where I am. I don’t know if you can interpret the enthusiasm behind that statement, but this winter was long, in every sense of the word. So, when I say it’s spring where I am, picture me clapping or dancing or weeping tears of joy. This is the view from my office window right now. Please notice the blossoms on the trees and the green grass. Even all overcast and rainy, this scene puts a stupid-smile on my face.
Since I know for many of you winter is still very much alive and well (Kelly? Terri? Margayla? The entire city of Toledo?). And that is why I thought it appropriate to squeeze in one more yummy soup recipe before winter is gone for good for everyone. If you are in the mood for a quick and easy semi-home made soup that both family-friendly and also hearty enough to stand alone as dinner, then this soup is perfect for you.
Before we begin, I have to ask: Is this YOUR handwriting?
I have a vague memory of maybe standing in someone’s kitchen whilst they attempted to describe this soup to me, and then me saying something like, “Write it down, because I’ll never remember!” And then maybe that someone jotting down the details while I watched over her shoulder and asked questions like, “Do I boil it here?” and “How much spinach did you use?” And then her making copies and handing them to whomever else was in the room.
Does that ring a bell, anyone?
(In my defense, I’m fairy certain this was years ago.)
(Or quite possibly, last week.)
Well, if that was you, and this is YOUR recipe, I am eager to give you credit. Because it is delicious.
(Updated: My friend Angela says this is her handwriting. So, yay, mystery solved. Also, I’ve altered the recipe some, so it’s no longer “Angela’s” but “Angela’s and Sandy’s.”)
Hearty Tuscan Soup
Equipment
- Stock Pot or Dutch Oven
- Cutting Board
- Knife
Ingredients
- 1 Tbs Extra Virgin Olive Oil
- 1 Medium-Large Onion Small to medium dice
- 28 oz Vegetable Broth Or more to taste
- 28 oz Canned tomatoes Crushed or diced, plain or Italian style
- 1 package Cheese tortellini or potato perogi Fresh or frozen. Oh, BTW, did you know I'm Polish? Perogi is also Polish--but I've never personally prepared it or served it. I use cheese tortellini here. Also, I sometimes double the packages because my kids love tortellini. You can also use homemade here, but that would no longer make this recipe "quick" or "easy."
- 1 15 oz can Red kidney beans Rinsed and drained. You can also use dry beans and cook them separately. That's what I will do today because I want to use the kidney beans again later this week in another recipe.
- 4 cups Fresh baby spinach Chopped
- 1-2 tsps Italian Seasoning Fresh herbs would be lovely as well. If you have fresh basil, parsley, oregano, rosemary, and thyme, then use them instead! Chop them up and add the rosemary and thyme earlier since they are hardier herbs and need more time to soften and incorporate into the dish. (see instructions)
- to taste Salt and Pepper
- Grated Parmesean Cheese Optional
Instructions
- Heat the olive oil in a large stock pot or dutch oven over medium-high heat.
- Add onion and dash of salt, then lower heat to medium. Saute until the onions are soft--about 5 minutes. Enjoy this moment, because the scent of onions sauteed in olive oil is one of the best things in life.
- If using dried seasonings, add them now. If using fresh, only add the rosemary and thyme. Stir for a minute or so until fragrant.
- Add the vegetable broth and canned tomatoes and bring to a boil. Add another dash of salt here too.
- Add the tortellini/perogi and bring back to a boil. Simmer for about 4 minutes (a minute or two longer if you are using frozen).
- Add beans, spinach, and the basil, parsley, and oregano (if using fresh herbs) and stir until fully incorported and heated through (1-2 min).
- Taste and add salt and pepper, if needed.
- Ladle into bowls and sprinkle with optional parmesean cheese or garnish with fresh basil. For an extra burst of flavor, squeeze some fresh lemon over the bowls just before adding the parmesean cheese or instead of the parmesean cheese.
Yes, she’s eating it with a fork. Reminds me of those old Campbell’s Chunky Soup commercials, “It’s the soup that eats like a meal.”
Ooh, that looks fantastic! And you sound like me, trying to figure out where a recipe came from and who gave you something… 🙂
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It’s rather embarrassing.
Hi Sandy. It’s me Kelly. I assume the one you mentioned above when talking about winter. I love Canada, I really do. But this is ridiculous! It’s APRIL!!!!! (please, no comments about what you woke up to on April 1 when you visited our great country last year. I’m trying to suppress the memory) Anyway, I have a few thoughts 🙂
1. The fact that it is spring in your town makes me say “I hate you” but you know its not really true. I love you 🙂 But I may have to send you photos of the 10-20 cm of snow we are supposed to be getting tomorrow.
2. How many inches is 10-20 cm of snow? Maybe I’ll look it up. While I’m at it can you add the ml value next to all the oz values in the above recipe? You are alienating your Canadian fans. And its still winter up here so we are too cold to do math 🙂 (kidding)
3. My hubby is polish, and his Baba makes the best perogies ever, with this sinful mushroom sauce (mushrooms, onions, dill, too much butter, too much WHIPPING cream….yes I said WHIPPING cream). I made a light version of the sauce one Easter….not the same. Totally not the same. But I love perogies. We eat them a lot in this house. Just 2 days ago in fact. With some ham and corn. But I would never put perogies in this soup. That would just be weird. The soup looks yummy though. I will try it. I think it might be a way to get my hubby to eat spinach 🙂
4. 10-20 cm of snow is 4-8 inches. yeah. lots. And by the way 28 oz is 828 ml. Just in case you were wondering.
Okay, I’m done. Off to the gym, and to enjoy the almost spring-ish conditions for one day until the snow flies tomorrow.
I think it’s so cute that you speak in metric. And of course your husband is Polish–StoSKI!!!!!! I grew up in the heart of the Polish Village in Toledo OH (an actual place). Everyone spoke polish and ate polish food. I have been terrible at carrying on the tradition. Tell me good ways to prepare and serve the perogi. I think my family would like them.
Enjoy your trip.
Thank you!!!
This winter although milder seemed to stretch on far too long. I am weeping tears of joy, (or allergy) right along with you. I love spring. It is my favorite season, or maybe summer since I don’t get too hot, ever.
Have fun on your trip. I hope to read about it. I’m sure it will have something to do with balance.
Lori
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I always think spring is my favorite season, until fall comes. Then I think it’s fall. It’s an annual cycle for me.
Thanks for the recipe!!! I am with ya, I am ready for spring! We had a lot of snow and rain this week, but today the sun is out so I am going to enjoy it! I can’t wait until my yard looks like yours and is blossoming with spring:)
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I hope spring comes sooner rather than later for you.
Sounds great and easy to make vegan/gluten free 🙂
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Yes…with a different kind of pasta, for sure. 🙂 The cheese adds so much flavor though. If you tweak it, let me know what you did and how it tasted!
Sounds [and looks] delicious Sandy. I think I’ve figured out how I can make it vegan 🙂
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