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Homemade Tuscan Vegetable Soup photo

Tuscan Vegetable Soup

This Tuscan Vegetable Soup is a comforting bowl of warmth packed with fresh veggies and hearty beans!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Soup:
  • 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

Equipment

  • Large pot or Dutch oven
  • Cutting Board and Knife
  • Wooden spoon
  • Measuring cups and spoons
  • Can opener

Method
 

Cooking Steps:
  1. Step 1: 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.
  2. Step 2: 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.
  3. Step 3: 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.
  4. Step 4: 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.
  5. Step 5: 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.
  6. Step 6: 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.

Notes

  • Customize the soup with your favorite beans or add more vegetables for extra nutrition.
  • For a creamy texture, stir in a splash of heavy cream or coconut milk at the end.
  • Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.