No idea why I call it Tuscan, but I just like the sound of it. Maybe it is because I am dreaming of travelling again one day and I would love to swirl some fresh pasta on my fork in Italy. This Autumn soup makes the best of the colourful Swiss Chard at the moment and if we were in Italy, we would drizzle some beautiful new harvest olive oil over the finished soup. This soups freezes really well, perfect nourishment to have in the freezer.
