A pot of homemade vegetable soup is one of life’s simple joys. Inspired by actor,
producer, director and writer, Stanley Tucci, this hearty, healthy, recipe can be easily
adjusted to add or substitute whatever fresh vegetables you have on hand. We have all
that you’ll need at Edge of the Woods!
Ingredients
– 3–4 tbsp olive oil
– 1 onion, chopped
– 2 carrots, chopped
– 2 celery stalks, chopped
– 2 cloves garlic, minced
– 1 zucchini, chopped
-1 small cabbage or a handful of chopped kale
-1 can cannellini beans (or other white beans), drained
-1 can diced tomatoes (optional but common in versions of the soup)
-6–8 cups vegetable broth
-1 Parmesan rind (optional but highly recommended)
– Salt and pepper to taste
– A handful of small pasta (ditalini or similar) or rice (optional)
– Fresh parsley or basil for garnish
– Grated Parmesan cheese for serving
Instructions
1. Start the base:
Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and
celery. Cook about 5–7 minutes until softened.
2. Add garlic & vegetables:
Stir in garlic, zucchini, and cabbage or kale. Cook another few minutes.
3. Build the soup:
Add beans, tomatoes (if using), broth, and the Parmesan rind. Bring to a gentle
boil.
4. Simmer:
Lower heat and simmer about 30 minutes so the flavors blend.
5. Add pasta or rice (optional):
Stir in a small handful and cook until tender.
6. Finish:
Remove the Parmesan rind, season with salt and pepper, and ladle into bowls.
7. Serve:
Top with fresh herbs, grated Parmesan, and a drizzle of olive oil.
Tucci-style tip: This soup is meant to be flexible—use whatever vegetables you have
in your refrigerator. It’s rustic, nourishing, and even better the next day.