Tuscan Vegetable Soup Recipe

Tuscan Vegetable Soup is a hearty, comforting dish that’s packed with fresh vegetables, beans, and Italian flavors. This soup is perfect for chilly days and can be made vegan or with a bit of Parmesan cheese for added richness.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 medium zucchini, diced
• 1 cup green beans, cut into 1-inch pieces
• 1 (14.5 oz) can diced tomatoes (or fresh tomatoes, chopped)
• 1 (15 oz) can cannellini beans (or any white beans), drained and rinsed
• 4 cups vegetable broth (or chicken broth for non-vegan)
• 1 cup spinach or kale, chopped (optional)
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes (optional, for a little heat)
• Salt and pepper to taste
• 1 tablespoon fresh lemon juice (optional, for brightness)
• Fresh basil or parsley for garnish (optional)
• Grated Parmesan cheese (optional, for serving)

Instructions:

1. Sauté the Vegetables:

• In a large pot or Dutch oven, heat the olive oil over medium heat.
• Add the chopped onion and garlic, and cook for 3-4 minutes until softened and fragrant.

2. Add the Vegetables:

• Stir in the diced carrots, celery, zucchini, and green beans. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

3. Add the Broth and Beans:

• Pour in the vegetable broth, diced tomatoes, and cannellini beans. Stir to combine.
• Season the soup with basil, oregano, thyme, red pepper flakes, salt, and pepper.

4. Simmer the Soup:

• Bring the soup to a simmer over medium heat. Let it cook for 20-30 minutes, or until the vegetables are tender and the flavors have melded together. Stir occasionally to prevent the vegetables from sticking to the bottom of the pot.

5. Add the Greens:

• If using spinach or kale, stir it in during the last 5-10 minutes of cooking, allowing it to wilt into the soup.

6. Finish the Soup:

• Taste and adjust the seasoning with more salt, pepper, or herbs as needed. For a little extra brightness, stir in a tablespoon of fresh lemon juice just before serving.

7. Serve:

• Ladle the soup into bowls and garnish with fresh basil or parsley.
• For an extra treat, sprinkle with grated Parmesan cheese, or serve with a slice of crusty bread for dipping.

Tips:

• For added richness: You can stir in a tablespoon or two of heavy cream or coconut milk near the end of cooking for a creamy version of the soup.
• Make it more filling: Add some small pasta or cooked quinoa to the soup for extra heartiness.
• For a deeper flavor: Let the soup rest for an hour or two after cooking to allow the flavors to meld even further. It’s great the next day!

Enjoy your Tuscan Vegetable Soup—a healthy, vibrant, and satisfying dish that’s perfect for any time of year!