Heat the olive oil in a large pan and sauté the onions and garlic for 2 minutes. , Add in the carrots, celery, zucchini, pumpkin, chilli flakes and dried herbs and cook for 1 minute more. Stir in the tomatoes, sugar and stock and season well with salt and pepper. Bring to a boil, turn the heat down and add the chopped kale. Cover the pot and simmer for 15-20 minutes. When ready stir in the cannellini beans and heat through before using a stick blender to partially puree the soup. Stir in the fresh parsley. Serve the Tuscan soup into large soup plates topped with Parmesan and a side of crusty bread.

Serves 4

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