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Tuscan Vegetable Soup

Tuscan Vegetable Soup is a hearty and nutritious dish brimming with seasonal vegetables and rich flavors, perfect for a comforting meal any time of the year. It's a versatile recipe that can easily be adapted based on the vegetables you have on hand.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Italian
Servings 4 People
Calories 200 kcal

Equipment

  • 1 large pot or Dutch oven
  • 1 cutting board
  • 1 measuring cups
  • 1 measuring spoons
  • 1 wooden spoon or ladle

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 medium zucchini, diced
  • 1 bell pepper red or yellow, diced
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 bay leaf
  • to taste salt and pepper
  • 2 cups kale or spinach, chopped
  • for serving grated Parmesan cheese, optional

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat.
  • Add the diced onion and sauté for about 5 minutes until translucent.
  • Stir in the minced garlic and cook for an additional minute, being careful not to burn it.
  • Add the diced carrots and celery, cooking for about 5 more minutes until softened.
  • Incorporate the zucchini and bell pepper, cooking for another 5 minutes.
  • Add the cannellini beans, diced tomatoes (with their juice), vegetable broth, dried thyme, dried basil, bay leaf, salt, and pepper. Bring the mixture to a boil.
  • Once boiling, reduce the heat to low and let it simmer for 20 minutes.
  • Add the chopped kale or spinach and continue cooking for an additional 5 minutes until wilted.
  • Remove the bay leaf before serving. Adjust seasoning with additional salt and pepper if needed.
  • Serve hot, garnished with grated Parmesan cheese if desired.

Notes

Feel free to substitute any vegetables you have on hand, such as green beans or potatoes.
This soup can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
For a heartier version, consider adding some cooked pasta or rice to the soup.