This Italian Spring Soup from Tuscany is a fresh and colorful dish that features seasonal vegetables like peas, beans, and more. It’s warm, comforting, and full of flavor!
I love how it makes the kitchen smell like spring! 🥕 Plus, it’s super easy to whip up. Just toss everything in the pot, let it simmer, and enjoy a taste of Tuscany at home!
Key Ingredients & Substitutions
Olive Oil: This recipe is all about flavor, and extra virgin olive oil is ideal for sautéing. If you don’t have any, you can substitute vegetable or canola oil, but you might miss out on that rich taste.
Pancetta or Bacon: Pancetta gives a great depth of flavor, but if you can’t find it, bacon is a suitable alternative. For a vegetarian option, try diced smoked tofu or omit it altogether and add a little extra olive oil for flavor.
Fresh Asparagus: Asparagus is key for that spring taste. If it’s not in season, you can use green beans or frozen peas instead. They add a crisp texture and some sweetness!
Leafy Greens: I love using kale for its heartiness, but spinach or Swiss chard works great too. Feel free to mix them based on what’s available or your personal preference!
Fava Beans: Fresh fava beans truly shine in this recipe, but if they’re hard to find, lima beans or even canned chickpeas can be a nice substitute.
How Can I Make Sure the Vegetables Are Perfectly Tender?
Cooking your veggies just right is crucial. Start with heating the olive oil before adding pancetta or bacon to get that nice crispiness. Sauté the onions and celery until they’re soft before introducing the garlic.
- Cook the garlic briefly so it doesn’t burn. It’s quick, about a minute is enough.
- Add your asparagus and leafy greens, allowing them to soften and combine with other ingredients.
- Once you add the broth, let everything simmer gently so the flavors meld well while keeping a pleasant crunch in the veggies.
How to Make Italian Spring Soup From Tuscany
Ingredients You’ll Need:
For the Soup:
- 1/4 cup olive oil
- 4 oz pancetta or bacon, diced
- 1 large onion, finely chopped
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 2 cups fresh asparagus, cut into 1-inch pieces
- 2 cups fresh leafy greens (such as kale, spinach, or Swiss chard), chopped
- 1 cup fresh fava beans (or lima beans), shelled
- 1 cup cannellini beans, cooked or canned, drained and rinsed
- 6 cups vegetable or chicken broth
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- Crusty bread, for serving
How Much Time Will You Need?
This delightful soup takes about 15 minutes to prepare and 25 minutes to cook, totaling around 40 minutes from start to finish. It’s perfect for a quick weeknight dinner or a cozy weekend meal!
Step-by-Step Instructions:
1. Sauté the Pancetta:
Start by heating the olive oil in a large pot over medium heat. Then, add the diced pancetta or bacon. Cook this until it’s crispy and browned, which should take about 5-7 minutes. This step will give your soup a lovely, savory flavor.
2. Cook the Vegetables:
Next, toss in the chopped onion and sliced celery. Sauté them together until the vegetables are soft and translucent, about 5 minutes. This will create a flavorful base for your soup.
3. Add Garlic:
Now, add the minced garlic to the pot. Cook for another minute, stirring constantly until the garlic becomes fragrant. Be careful not to let it burn!
4. Incorporate the Greens & Beans:
It’s time to add the fresh asparagus, leafy greens, fava beans, and cannellini beans. Stir everything together so it’s well mixed and starts to brighten up!
5. Pour in the Broth:
Now, pour in the broth and add the bay leaf. Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 20-25 minutes, until the beans and vegetables are tender.
6. Season and Finish:
After the soup has simmered, remove the bay leaf. Now it’s time to season! Add salt and freshly ground black pepper to taste. This is where you can adjust the flavor to your liking.
7. Add Fresh Herbs:
For the final touch, stir in the chopped fresh basil and parsley. This will give the soup a bright and fresh flavor, making it even more delicious!
8. Serve & Enjoy:
Ladle the hot soup into bowls and serve it warm with slices of crusty bread on the side. Enjoy this hearty and fresh spring soup that captures the essence of Tuscany!
This Italian Spring Soup is not only delightful but also nutritious, showcasing seasonal ingredients that come alive in every bowl. Buon appetito!
Can I Use Different Types of Greens?
Absolutely! You can swap in any leafy greens you prefer, such as spinach or Swiss chard. Just remember that softer greens like spinach will require less cooking time, so add them towards the end!
What If I Can’t Find Fava Beans?
No problem! You can use lima beans or even canned chickpeas as a substitute. Both will add a nice texture and flavor to the soup.
Can I Make This Soup Vegetarian?
Yes! Simply omit the pancetta or bacon and use vegetable broth instead of chicken broth. You can also add more vegetables or beans for added flavor and protein.
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stove over low heat, stirring occasionally to heat evenly. You can add a splash of broth if it thickens up too much!
