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Tuscan Vegetable Soup

Tuscan Vegetable Soup


This soup is bursting with colorful vegetables, herbs, and white beans in a rich, tomato broth. It is a meal in a bowl with a long-cooked, hearty taste that can be made in about 30 minutes. Serve with some crusty whole-grain bread, and you have a perfect, ultrasatisfying meal.



1 (15-ounce) can low-sodium canellini beans, drained and rinsed

1 tablespoon olive oil

1/2 large onion, diced (about 1 cup)

2 carrots, diced (about 1/2 cup)

2 stalks celery, diced, (about 1/2 cup)

1 small zucchini, diced (about 1 1/2 cups)

1 clove garlic, minced

1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)

2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

32 ounces low-sodium chicken broth or vegetable broth

1 (14.5-ounce) can no salt added diced tomatoes

2 cups chopped baby spinach leaves

1/3 cup freshly grated Parmesan, optional



In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.

Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.

Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.

Serve topped with Parmesan, if desired.


Makes 6 servings

Serving size: 1 1/2 cups


Per serving: Calories 145; Total fat 4g (Sat fat 0.5g); Protein 8g; Carb 21g; Fiber 5g; Cholesterol 0mg; Sodium 306mg; Sugars 5g

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