Tuscan Vegetable Soup

Traditional Italian Tuscan soup. A robust meal in itself, filled with hearty vegetables.


4 Tablespoons olive oil
1 medium zucchini, cut in half and sliced
1/2 large onion, chopped
2 stalks celery with leaves, cut in half and sliced
2 large carrots sliced
1/4 pound smoked ham (from deli), diced
2 cloves garlic, minced
4 cups chicken broth
1/2 head cabbage, washed and coarsely chopped
2 (28 ounce) cans tomatoes, chopped
3 teaspoons dried basil
2 cups spinach leaves, chopped
3 cans cannellini beans, rinsed and drained
4 cups sourdough bread (day old), cubed
1/2 cup Parmesan cheese, grated
salt and pepper to taste


Heat olive oil in a soup pot over medium heat. Sauté next 6 ingredients about 10 minutes until softened. Add chicken broth, cabbage, tomatoes, honey, basil and spinach. Cook for an additional 10 minutes.

Meanwhile, puree half of the beans in a food processor. Add to soup with remaining beans. Simmer for 20 minutes. Add sourdough bread and cook for 10 minutes more. Serve sprinkled with Parmesan cheese.

Serves: 8

golden blossom honey product