Zuppa Toscana - Tuscan Soup
Published: 01/13/2010 by Original recipe courtesy of Academia Barilla, adapted in the Sur La Table kitchen.
Ingredients
¾ cup Extra Virgin Olive Oil IGP Toscano Academia Barilla
1 large carrot, small dice
1 small onion, small dice
1 rib celery, small dice
24.7 oz Zuppa Toscana Academia Barilla
2½ cups water or vegetable stock
Salt and black pepper to taste
½ cup Parmigiano-Reggiano Academia Barilla
Procedure
In a heavy bottom pot heat the olive oil over medium heat, add vegetables and sauté until tender about 8-10 minutes. Add Zuppa Toscana Academia Barilla, water or vegetable stock and season with salt and pepper. Bring to a boil and cook uncovered for 20 minutes. Taste and adjust seasoning if needed. To serve, ladle soup into warm bowls and top with Parmigiano-Reggiano cheese, and a generous drizzle of extra virgin olive oil
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