Name: Tuscan Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 15.5-ounce can cannellini or Great Northern beans (Rinsed and drained); 1 tablespoon olive oil (For sautéing); 1 cup diced onion (About 1 large onion); 1 cup diced carrot (About 1 large carrot); 1 cup diced celery (About 2 stalks); 1 cup diced zucchini (About 1 medium zucchini); 2 medium garlic cloves (Minced); 1 tablespoon chopped fresh thyme ((or 1 teaspoon dried)); 1 tablespoon chopped fresh sage ((or 1 teaspoon dried)); 2 teaspoons salt ((plus more to taste)); 1 teaspoon freshly ground black pepper ((plus more to taste)); 4 cups low-sodium chicken or vegetable broth (Vegetable broth for vegetarian option); 1 14.5-ounce can diced tomatoes ((with juice)); 2 cups baby spinach leaves ((packed)); ½ cup freshly grated Parmesan cheese (For topping)

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There’s something so comforting about a warm bowl of soup, especially as the seasons change. This Tuscan Vegetable Soup is a vibrant medley of fresh vegetables, hearty beans, and aromatic herbs that will warm your soul and nourish your body. With every spoonful, you’ll taste the love and care that goes into making this dish, and it’s perfect for cozy dinners or meal prep for the week. Plus, it comes together in just one pot, making cleanup a breeze!

Imagine the smell of sautéing garlic and onions filling your kitchen as you prepare this delightful soup. It’s a recipe that encourages you to gather around the table and share moments with loved ones. Let’s dive into why this soup is my go-to for any occasion.

Why It’s My Go-To

This Tuscan Vegetable Soup has earned a permanent spot in my recipe collection for several reasons. Firstly, it’s incredibly versatile. You can easily adjust the ingredients based on what you have on hand or what’s in season. Secondly, it’s packed with nutrients, making it a fantastic option for those chilly days when you want something hearty yet healthy. Lastly, it’s a crowd-pleaser! Whether you’re serving it to friends, family, or just yourself, everyone will leave the table satisfied and happy.

Ingredient Rundown

The ingredients for this soup are simple and wholesome. Here’s what you’ll need:

15.5-ounce can cannellini or Great Northern beans – Rinsed and drained for a creamy texture and protein boost.
1 tablespoon olive oil – For sautéing the vegetables and adding flavor.
1 cup diced onion – About 1 large onion, fragrant and sweet when cooked down.
1 cup diced carrot – About 1 large carrot; adds a touch of sweetness.
1 cup diced celery – About 2 stalks; provides a nice crunch and flavor base.
1 cup diced zucchini – About 1 medium zucchini; adds freshness and color.
2 medium garlic cloves – Minced for that aromatic punch.
1 tablespoon chopped fresh thyme (or 1 teaspoon dried) – Earthy flavor that complements the vegetables.
1 tablespoon chopped fresh sage (or 1 teaspoon dried) – Adds a warm, herbal note.
2 teaspoons salt (plus more to taste) – Enhances the overall flavor.
1 teaspoon freshly ground black pepper (plus more to taste) – For a little kick.
4 cups low-sodium chicken or vegetable broth – The base of the soup; choose vegetable broth for a vegetarian option.
14.5-ounce can diced tomatoes (with juice) – Adds acidity and depth.
2 cups (packed) baby spinach leaves – For a nutritious boost at the end.
½ cup freshly grated Parmesan cheese – Adds creaminess and a salty finish.

Gear Checklist

Before you start cooking, gather these essentials:

Large pot or Dutch oven – Perfect for simmering the soup.
Cutting board and knife – For chopping all those delicious vegetables.
Wooden spoon – Great for stirring without scratching your pot.
Measuring cups and spoons – To ensure you get the quantities just right.
Can opener – For those canned beans and tomatoes.

The Method for Tuscan Vegetable Soup

Ready to get cooking? Follow these simple steps for a delightful soup:

Step 1: Sauté the Aromatics

In your large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5-7 minutes, or until the vegetables start to soften and the onion becomes translucent.

Step 2: Add the Garlic and Herbs

Once the aromatics are ready, stir in the minced garlic, chopped thyme, and chopped sage. Cook for an additional 1-2 minutes, stirring frequently so the garlic doesn’t burn.

Step 3: Incorporate the Zucchini and Seasoning

Add the diced zucchini, salt, and black pepper to the pot. Stir well to combine all the flavors. Cook for about 3 minutes until the zucchini starts to soften.

Step 4: Pour in the Broth and Tomatoes

Next, add the broth and diced tomatoes (including their juice) to the pot. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 15 minutes.

Step 5: Add the Beans and Spinach

After the soup has simmered, stir in the rinsed beans and baby spinach. Allow the soup to cook for another 5 minutes, until the spinach wilts.

Step 6: Finish with Parmesan

Finally, remove the pot from heat and stir in the freshly grated Parmesan cheese. Taste and adjust the seasoning with more salt and pepper as needed.

Make It Your Way

One of the best things about this soup is how easily it can be customized to suit your tastes. Here are a few ideas:

Swap the beans for your favorite variety, like black beans or kidney beans.
Add more vegetables like bell peppers, green beans, or kale for extra nutrition.
For a spicier kick, toss in a pinch of red pepper flakes.
Make it creamy by stirring in a splash of heavy cream or coconut milk at the end.

Learn from These Mistakes

Cooking should be fun, but mistakes can happen! Here are a few common pitfalls to watch out for:

Overcooking the garlic can lead to a bitter taste, so keep an eye on it!
Not seasoning the soup properly can result in a bland flavor, so taste and adjust as you go.
Skipping the simmering step may lead to a soup that lacks depth—give those flavors time to meld!
Using low-quality broth can affect the overall taste of the soup, so choose a good-quality option for best results.

Meal Prep & Storage Notes

This Tuscan Vegetable Soup is perfect for meal prep! Here’s how to store it:

Refrigerate any leftovers in an airtight container for up to 4 days.
For longer storage, freeze the soup in individual portions. It will keep well for up to 3 months.
When reheating, add a splash of broth or water to loosen the soup, as it may thicken in the fridge or freezer.

Ask the Chef

Can I make this soup vegetarian?

Absolutely! Just use vegetable broth instead of chicken broth, and you’re all set for a delicious vegetarian option.

How can I make this soup gluten-free?

This recipe is naturally gluten-free, so just ensure that the broth and any other packaged ingredients are labeled gluten-free.

Can I use frozen vegetables instead?

Yes! Frozen vegetables can be a convenient alternative. Just add them to the pot when you would normally add the fresh vegetables.

What can I serve with this soup?

This soup pairs wonderfully with crusty bread, a simple green salad, or even as a side to dishes like Creamy Tuscan Chicken With Spinach or Creamy Tuscan Sausage Pasta.

Similar Recipes

If you enjoyed this Tuscan Vegetable Soup, you might love these recipes too:

This Tuscan Vegetable Soup is not just a recipe; it’s a warm hug in a bowl. With its nourishing ingredients and comforting flavors, it’s sure to become a family favorite. The best part? You can make it your own, adjusting it to fit your personal taste or dietary needs. So gather your ingredients, warm up that pot, and enjoy a delicious meal that brings everyone to the table. Happy cooking!
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