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Days are starting to get shorter, leaves are starting to fall, and there's a nip in the air. That can only mean one thing... Soup season is here! This time of year I like to make a huge pot of soup, not only because soup is generally a healthy dish (if you aren't going cream based), but also because it's a cook once, eat twice kind of meal. If you know me, veggie and bean kind of soups are my favorite, but this week I thought we'd combine the two and toss in some ham for the husband to enjoy by simmering up this Tuscan Vegetable Soup, a Golden Blossom Honey recipe.
This soup is jam packed with lots of veggies, but the added ham rounds out the meal for meat lovers. Vegetarians can simply omit the ham cubes and you still have one hearty meal that can last for days. Eat now and have tomorrow for leftovers, or portion out and freeze for later meals.
Ingredients
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
2 Tablespoons GOLDEN BLOSSOM HONEY
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
You can find this recipe, as well as many more delicious recipes right on the Golden Blossom Honey recipe page! Be sure to follow Golden Blossom Honey on Facebook and Twitter to stay up to date on new products and promotions.
If you like this recipe, be sure to come back every Friday, where I feature a new recipe from Golden Blossom Honey!
What's your favorite soup?
I preparw something quite similar, very yum! We love soups in Poland, I think there is hundreds of Polish soup,each one is different and delicious!
ReplyDeleteAll of your soups and stews always do look delicious!
DeleteLooks lovely, dear, I bet Jason liked the ham in it! I made a little bit of corn soup today, but nothing fancy. I did try Hokaido Squash this week, roasted it with potatoes and made some soup with it too, it was very nice, especially as you don't need to peel it which I always hate to do with squashes and pumpkins.
ReplyDeleteI absolutely hate peeling squash and pumpkin. Sometimes I'll just break down and buy the frozen cubes if I am being lazy and don't want to put forth the effort they take to cube or chop.
DeleteThat sounds incredibly hearty and yummy! Do you think omitting the cabbage would change the outcome too much? I can’t deal with the smell in the house afterwards.
ReplyDeleteMy favorite soup is a thick tomato soup, but I also love a chicken enchilada soup.
You could totally omit the cabbage and it would still be delicious. Maybe even add in red potatoes or squash in its place to make up for a touch of the lost bulk.
DeleteThick tomato soup with buttery grilled cheese is my favorite. Yum!
This Tuscan vegetable soup is a must-try because besides it looks delicious, it also makes it healthy.
ReplyDeleteMy mother usually cooks tofu chicken broth soup topped with cabbage leaves and carrot slices.
Have a nice weekend.
I bet your mom is an excellent cook!
DeleteYum.
ReplyDeleteTall Me About It, We Lost 18 Minutes Of Daylight Last Week - Beautiful Soup Here - Enjoy Your Weekend With The Family
ReplyDeleteCheers
That sounds good. I'm making beef stew tonight.
ReplyDeleteThis looks so yummy! It reminds me of a Sicilian dish my Nanny makes for me. It's very similar, except she puts egg in it. She waits until the soup is almost completely cooked and boiling. They she scrambles a few eggs and slowly drips it into the pot. The egg gets so fluffy and tastes sooo good with the tomato based broth. Also, if you looking to make a simple swap that makes a world of difference, exchange the Parmesan cheese for grated Pecorino Romano cheese. I love way too many soups to pick a favorite, but I do love escarole and beans and this modified chicken soup I start making last year.
ReplyDeleteThis soup looks wonderful! BUT I'm not looking forward to colder weather, and shorter days. My favorite soup - any really. I do like the Chicken and Dumpling Soup I just started making last year.
ReplyDeleteGreat amount of veggies indeed. Ham is one thing I can no longer eat. Ate so much as a kid that now my stomach turns if it's placed in front of me.
ReplyDeletewhat kind of taste is produced from GOLDEN BLOSSOM HONEY is the sweetness so thick
ReplyDeleteThat looks very delicious. I'm tired of my old recipes, I want new ideas. Your recipe is great. I haven't cooked like that yet. Thanks!
ReplyDeleteYes, soup is good for cooler season...
ReplyDeleteThank you for recipe
Love that it has cabbage, and this is a good way to use day old bread. I'd love this (without ham). My oldest has gone vegan!!! I canNOT believe that... he's been this way for quite a few months now. Some of his recipes are pretty awesome. He uses vegan cheese. I bet he'd like this sans ham, and the other kids would like it with the ham cubes.
ReplyDeleteNow that's a good one.
ReplyDeleteLooks hearty and delicious, Theresa. Fall and winter are definitely the seasons for hot soups.
ReplyDelete