Ingredients for Vegetarian Tuscan Soup
- 8 oz paneer
- 2 tablespoons ghee
- 1 medium onion
- 1 teaspoon Italian seasoning
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon red pepper flakes
- 2 cloves minced garlic
- 2 medium potatoes
- 5 ounces chopped kale
- 6 cups chicken broth
- 2 cups water
- 1/2 cup heavy whipping cream
- 1/2 cup chopped fresh tomatoes
- grated Parmesan cheese, for serving (optional)
- 2 tablespoons olive oil
- salt, to taste
- pepper, to taste
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How to Make Vegetarian Tuscan Soup
- Dice 8oz paneer into 1/2-inch cubes. Heat 2 tablespoons ghee in a large skillet over medium heat. Fry paneer until golden brown on all sides (about 5-7 minutes), then set aside.
- In a large soup pot or Dutch oven, saute 1 large chopped onion in 2 tablespoons olive oil for 5 minutes, until softened.
- Add 1 teaspoon Italian seasoning, 1/2 teaspoon fennel seeds, 1/4 teaspoon red pepper flakes (or more, to taste), and 2 cloves minced garlic. Cook for another 3 minutes, stirring frequently, until fragrant.
- Pour in 6 cups chicken broth, 2 cups water, 2 medium potatoes (peeled and diced), and the fried paneer.
- Bring the soup to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until potatoes are tender.
- Stir in 5 ounces chopped kale and 1/2 cup heavy whipping cream. Continue to simmer for 5-10 minutes, or until kale is wilted and tender.
- Season with salt and pepper to taste. Garnish with 1/2 cup chopped fresh tomatoes and extra grated paneer cheese before serving.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
11g
Fat
60g
Carbs
7g
