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Tuscan Soup

A rich and hearty Tuscan Soup filled with vibrant vegetables, beans, and savory herbs, perfect for chilly evenings or family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil For sautéing
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium zucchini, diced
Liquid and Seasoning
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
Toppings
  • to taste Fresh spinach or kale For added greens
  • optional Grated Parmesan cheese For serving

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
  2. Stir in the minced garlic and sauté for another minute, until fragrant.
Cooking
  1. Toss in the diced carrots, celery, and zucchini. Cook for about 5-7 minutes until they start to soften.
  2. Next, add the diced tomatoes (with juices), vegetable broth, cannellini beans, and Italian seasoning. Stir well to combine.
  3. Add salt and pepper to taste. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10-15 minutes.
  4. In the last few minutes of cooking, stir in the fresh spinach or kale until wilted.
  5. Ladle the soup into bowls and sprinkle with grated Parmesan cheese if desired. Enjoy while warm!

Notes

Feel free to swap out vegetables based on what you have on hand! For best flavor, don't skip the sautéing step, and add greens in the last few minutes of cooking.