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Tuscan Vegetable Soup

Cheryl Wixson
This recipe is adapted from BertGreene’s Ten-Layer Vegetable Soup, which he loosely created from a formula byNika Standen Hazelton called Tuscan Garden Soup.  It is merely a guide. 
Pass the grated cheese and plenty of crustybread and enjoy those clean windows.
Servings 6 generous servings


  • 2 tablespoons olive oil
  • 1 to 1 ½ cups your favorite salsa or canned tomatoes or sliced fresh tomatoes
  • 2 medium onions sliced
  • 4 garlic cloves thinly sliced
  • ¼ teaspoon whole allspice berries ground
  • 2 cups shredded or sliced greens cabbage, spinach, chard, pea shoots, etc.
  • ½ cup bulgur
  • 1 cup chopped parsley and scallions
  • 2 teaspoons dried basil
  • ½ cup cubed carrots
  • 1 16 ounce package frozen green beans chopped
  • 1-½ cups mushroom stock
  • 1 tablespoon chopped fresh herbs If available; rosemary, thyme, chives, sage
  • Sea salt and fresh pepper to taste
  • Parmesan cheese for grating and serving


  • Assemble ingredients and tools. Using a mortar and pestle, grind the allspice berries.
  • Thinly slice the onion and the garlic. Chop the parsley and scallions. Peel and cube the carrot. Chop the frozen green beans into pieces.
  • Cover the bottom of a heavy soup pot with the olive oil, and layer all the ingredients, starting with the salsa and onion.
  • Continue to add ingredients through the green beans.
  • Cover the pot and cook over medium-low heat for 15 minutes.
  • Remove the lid and stir in the stock and chopped fresh herbs. Heat the soup to boiling, reduce the heat, and allow the soup to simmer, uncovered, for 30 minutes.
  • Taste the soup and season with sea salt and fresh pepper. To serve, top with grated Parmesan cheese and plenty of bread to sop up the broth.
  • Makes 6 generous servings.


Nutritional analysis per serving: 168 calories, 5 grams protein, 28 grams carbohydrates, 5 grams fat, 419 mg. sodium, 6.5 grams fiber.