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Berkshire Kitchen

Tuscan Vegetable Soup

This delicious recipe - perfect for this frigid winter weather - comes from Holly Stonehill at The Country Bistro in Salisbury CT. And its complete name is...


3 TBS Olive Oil
3 ½ cups fine diced yellow onion
5 medium cloves garlic thru micro plane
3 ½ cups chopped celery
3 ½ cups thin sliced carrots (in rounds or ½ moons if large carrots)
1 small white turnip, peeled and finely diced
5 cups sliced baby zucchini
2 teaspoons dried thyme
1 ½ teaspoons ground sage
1 heaping TBS Vegetable base
20 cups water
6 cups diced tomatoes
7 cups chopped kale
6 cups white beans (cannellini) rinsed well
1 cup freshly shredded parmesan
Salt & Pepper to taste

Sautee the Onions & Garlic in a large soup pot with the oil for 5 minutes or until translucent.

Add all of the remaining ingredients EXCEPT for the white beans.

Bring to a boil and cook until vegetables are tender (about 20 minutes).

Finish with the beans, parmesan, salt & pepper.

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