Tuscan Vegetable Soup Recipe – Healthy Italian Comfort Food
This Tuscan vegetable soup recipe is a hearty and wholesome dish made with beans, kale, carrots, and tomatoes simmered in a savory broth. A Mediterranean-inspired comfort food perfect for family dinners, cozy nights, or healthy meal prep.
Equipment
- Large soup pot or Dutch oven
- Cutting board & knife
- Wooden spoon
- Ladle
- Measuring cups & spoons
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 zucchini, chopped
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable or chicken broth
- 2 cans (15 oz) cannellini beans, drained and rinsed
- 2 cups chopped kale or spinach
- 1 tsp dried rosemary
- 1 tsp dried thyme
- Salt & pepper to taste
- Grated Parmesan cheese (optional, for serving)
- Crusty bread (optional, for serving)
Instructions
- Sauté aromatics: Heat olive oil in a large pot. Add onion, carrots, celery, and garlic. Cook until softened.
- Add vegetables & herbs: Stir in zucchini, tomatoes, rosemary, thyme, salt, and pepper. Cook for 5 minutes.
- Pour in broth: Add broth and bring to a gentle boil.
- Add beans: Stir in cannellini beans. Mash a portion for creamier texture.
- Add greens: Toss in kale or spinach. Simmer until wilted.
- Simmer: Reduce heat and cook for 20–30 minutes until flavors meld.
- Rest: Let soup sit for 10 minutes before serving.
- Serve: Ladle into bowls, garnish with Parmesan, and serve with crusty bread.
Notes
- Vegetable tip: Chop evenly for consistent cooking.
- Bean tip: Mash some beans for creamier broth.
- Greens: Add near the end to preserve color and nutrients.
- Variations: Add pasta for minestrone style, red pepper flakes for spice, or lemon zest for brightness.
- Storage: Refrigerate up to 4 days; freeze for 2 months. Reheat gently to retain texture.