Easy Tuscan Vegetable Soup Recipe

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Tuscan Vegetable Soup

Tuscan Vegetable Soup aka. the healthiest thing I have ever made or eaten. For whatever reason, February is the time of year where I decide it’s time to make healthy changes. While I have no intention of turning this into a diet/healthy eating blog, you may from time to time see some recipes here that are a bit more health conscious. Don’t worry, I haven’t forgotten the word “butter” is in the blog’s title. I guess I’m just looking for a bit more balance in my life, and luckily, the scale is starting to reflect that a little bit.

 

For you vegetable soup lovers, this is an easy soup to add to your repertoire. It comes together quickly, and makes for a satisfying light lunch. It’s easily adaptable if you want to choose different ingredients. I swapped out spinach for kale, for example. I also like it because it’s low-calorie at 140 calories per 1 & 1/2 cup serving, which leaves me some wiggle room for when I want to make brownie pudding.

 

Tuscan Vegetable Soup Recipe

Adapted from Elie Krieger

Note: Use whatever herbs you think will taste good in the soup. The original called for thyme and sage, but I know some people don’t like certain herbs. I think Herbs de Provence or some kind of Italian herb blend would be fine. Also, there is very little salt in this recipe, so you may choose to add more.

Also Read:  Italian Vegetable Soup with Spinach and Sausage

Ingredients:

  • 1 can (15 oz.) of no-salt added canellini beans, rinsed
  • 1 tablespoon olive oil
  • Half of a large onion, diced (about 1 cup)
  • 2 small carrots, diced (about 1/2 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 1 medium or 2 small zucchini diced (about 1 & 1/2 cups)
  • 1 clove of garlic, minced
  • 1 tablespoon dried thyme (optional)
  • 2 teaspoons dried sage (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 32 ounces low-sodium chicken or vegetable broth
  • 1 can (15 oz.) no-salt added diced tomatoes
  • 2 cups chopped kale
  • Parmesan cheese, for serving

Preparation:

  1. In a small bowl, mash half of the canellini beans with a fork and set aside.
  2. In a large soup pot, heat olive oil over medium heat, then add the onions, carrots, celery, zucchini, salt, pepper, and herbs, cooking for about 5 minutes and stirring occasionally, until vegetables start to soften.
  3. Add the garlic, cooking for another 30 seconds to 1-minute until you can really smell the garlic.
  4. Add the broth, tomatoes with their juice, kale and bring to a boil.
  5. Add the mashed beans and the remaining whole beans, and reduced to medium-low, simmering for another 10 minutes until soup has thickened a bit, and the kale is cooked.
  6. Serve with a little grated parmesan.
 
Ingredients
  • 1 can (15 oz.) of no-salt added canellini beans, rinsed
  • 1 tablespoon olive oil
  • Half of a large onion, diced (about 1 cup)
  • 2 small carrots, diced (about ½ cup)
  • 2 celery stalks, diced (about ½ cup)
  • 1 medium or 2 small zucchini diced (about 1 & ½ cups)
  • 1 clove of garlic, minced
  • 1 tablespoon dried thyme (optional)
  • 2 teaspoons dried sage (optional)
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 32 ounces low-sodium chicken or vegetable broth
  • 1 can (15 oz.) no-salt added diced tomatoes
  • 2 cups chopped kale
  • Parmesan cheese, for serving
Also Read:  Easy Goya Champuru Recipe ゴーヤチャンプル
Instructions
  1. In a small bowl, mash half of the canellini beans with a fork and set aside.
  2. In a large soup pot, heat olive oil over medium heat, then add the onions, carrots, celery, zucchini, salt, pepper, and herbs, cooking for about 5 minutes and stirring occasionally, until vegetables start to soften.
  3. Add the garlic, cooking for another 30 seconds to 1-minute until you can really smell the garlic.
  4. Add the broth, tomatoes with their juice, kale and bring to a boil.
  5. Add the mashed beans and the remaining whole beans, and reduced to medium-low, simmering for another 10 minutes until soup has thickened a bit, and the kale is cooked.
  6. Serve with a little grated parmesan.
 

Also check my Rainbow Chopped Salad Recipe, which I’m sure you will love and it’s as healthy as it can get too.

 

Enjoy!

Check my chipotle recipe here too.

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