Tuscan Vegetable Soup

I have the opportunity to travel to Italy fairly regularly and I always enjoy the tasty, satisfying local cuisine. One of my favorite things about Italian food is how easy it is to recreate so many of their delicious dishes right here on the northern plains of Montana.

Here at the farm this past season, we were blessed with bountiful vegetable yields that will last us the winter. And with winter just around the corner, what better way to put our fresh, organic veggies to use than a warm, flavorful soup?

1 onion
2 carrots
1 tomato
1 zucchini
4 garlic cloves
1 handful fresh parsley
2 Tablespoons The Oil Barn® safflower oil (can substitute with olive oil)
A pinch of dried chili flakes
10 sage leaves
1 1/2 cups cannellini beans, cooked
4 cups vegetable stock
Kosher salt and fresh ground pepper
Parmesan cheese

Dice the onion, tomato, and zucchini. Mince the garlic cloves. Chop the carrots. Remove the leaves from the parsley.

In a large saucepan, heat the safflower (olive) oil. Add the onion, carrots, chili flakes, and sage and cook over low heat for 20 minutes until softened but not browned. Add the parsley, tomato, and zucchini and cook for a few minutes.

Add the beans (drained, if canned), and cover with vegetable stock. Bring to a boil, then reduce the heat and simmer for 30 minutes. Season with kosher salt and fresh ground pepper to taste.

To serve, top with Parmesan cheese shavings and enjoy!