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

Honey Tips

Honey Flavors and Colors

Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.


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