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Homemade Tuscan Vegetable Soup photo

Tuscan Vegetable Soup

This Tuscan Vegetable Soup is a warm, hearty delight! Bursting with fresh vegetables and aromatic herbs, it’s the perfect comfort food for chilly days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Soup:
  • 1 can cannellini or Great Northern beans rinsed and drained
  • 1 tablespoon olive oil
  • 1 cup diced onion (about 1 large)
  • 1 cup diced carrot (about 1 large)
  • 1 cup diced celery (about 2 stalks)
  • 1 cup diced zucchini (about 1 medium)
  • 2 cloves garlic minced
  • 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
  • 1 tablespoon chopped fresh sage (or 1 teaspoon dried)
  • 1 teaspoon salt (+ more, to taste)
  • 1/2 teaspoon freshly ground black pepper (+ more, to taste)
  • 4 cups low-sodium chicken or vegetable broth
  • 1 can diced tomatoes (with juice)
  • 2 cups baby spinach leaves (packed)
  • 1/4 cup freshly grated Parmesan cheese

Equipment

  • Large pot or Dutch oven
  • Cutting board and knife
  • Measuring cups and spoons
  • Wooden spoon

Method
 

Method:
  1. In your large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion, carrot, and celery. Sauté for about 5-7 minutes, or until the onions are translucent and the vegetables begin to soften.
  2. Stir in the diced zucchini and minced garlic, cooking for an additional 2-3 minutes until the zucchini starts to soften and the garlic becomes fragrant.
  3. Add the chopped thyme, sage, salt, and black pepper to the pot. Stir well to incorporate the herbs and spices into the mixture.
  4. Carefully pour in the low-sodium chicken or vegetable broth, followed by the diced tomatoes with their juices. Bring the mixture to a gentle boil.
  5. Once boiling, reduce the heat to low and let the soup simmer for about 20-25 minutes. This allows all the flavors to meld together beautifully.
  6. Add the rinsed and drained cannellini or Great Northern beans, along with the baby spinach leaves. Cook for an additional 5 minutes, or until the spinach is wilted and the beans are heated through.
  7. Ladle the soup into bowls and sprinkle with freshly grated Parmesan cheese. Serve hot, and enjoy the delightful flavors of your homemade Tuscan Vegetable Soup!

Notes

  • For a vegan option, omit the Parmesan cheese or substitute with a plant-based cheese alternative.
  • If you prefer a spicier kick, add a pinch of red pepper flakes along with the herbs.
  • Feel free to swap in any seasonal vegetables you have on hand, such as bell peppers or green beans.