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This Tuscan Vegetable Soup is loaded with colorful vegetables and creamy white beans in a savory tomato broth. It’s a wholesome, hearty soup that comes together in one pot in under 40 minutes. Perfect for busy weeknights when you want something healthy, satisfying, and vegetarian-friendly.
If you love easy vegetable soups, try my Simple Vegetable Soup or hearty Vegetable Beef Soup. For even more comforting options, check out my collection of Soups and Stews that are perfect for any night of the week.
5 Keys To A Great Tuscan Vegetable Soup
- Sauté the Aromatics: Cooking the onion, carrot, celery, and garlic first builds a flavorful base that makes the whole soup taste richer.
- Dice Vegetables Evenly: You want them to cook at the same rate and create a uniform texture throughout the soup.
- Stagger the Veggies: Add zucchini after the harder vegetables to prevent it from becoming mushy, since it cooks faster due to its water content.
- Add Kale Last: It only needs a few minutes to cook, so it stays bright green and tender without overcooking.
- Finish with Cheese: Parmesan adds depth and a savory touch right before serving.
RECIPE WALK-THROUGH
How To Make Tuscan Vegetable Soup
See the recipe card below for full, detailed instructions
Step 1: Sauté the Aromatics
Start by heating the oil in a large stockpot or Dutch oven over medium-high heat.
Add the diced onion, carrot, celery, and garlic, and sauté for about 3 minutes until the vegetables begin to soften.
This step creates a flavorful foundation for the soup and brings out the natural sweetness in the vegetables.
- Pro Tip: Stir occasionally to prevent garlic from burning, which can make the soup taste bitter.
Step 2: Add Zucchini and Seasonings
Stir in the diced zucchini along with the dried thyme, oregano, salt, and pepper.
Cook for an additional 3-4 minutes, stirring frequently.
- The zucchini will start to soften but won’t fully cook through yet, which is exactly what you want.
Step 3: Build the Broth
Pour in vegetable stock and canned diced tomatoes (with juices).
Bring everything to a boil, which should take about 5-10 minutes depending on your stove.
The tomatoes will break down slightly and blend into the broth, creating that signature rich base.
Step 4: Simmer with Beans and Greens
Once boiling, reduce the heat to low and add the cannellini beans and chopped kale. Let it simmer gently for 5 minutes.
The kale will turn bright green and wilt into the soup, while the beans heat through and absorb the flavors.
- Quick Note: If you’re using spinach instead of kale, add it in the last 2 minutes of cooking since it wilts much faster.
Step 5: Serve and Garnish
Ladle the hot soup into bowls and top with freshly grated Parmesan cheese.
Taste first, then add extra salt and pepper if needed.
- Parmesan adds a nice salty, savory finish that complements the vegetables beautifully.
Variations
- Spinach Swap: Use 6 oz of fresh baby spinach in place of kale. Add it during the last 2 minutes of cooking since it wilts quickly.
- Try Different Beans: Great Northern beans or navy beans work well in place of cannellini beans. Just drain and rinse them the same way.
- Add Pasta: Stir in cooked small pasta like ditalini or orzo for a heartier version.
- Add Protein: Add shredded rotisserie chicken or cooked Italian sausage.
- Flavor Boost: Fresh basil, a drizzle of olive oil, or a pinch of red pepper flakes complement this soup very well.
Serving Suggestions
Serve with some fresh Focaccia Bread, a fresh Arugula Salad, or a hearty Panzanella Salad.
Storage Tips
Storage, Freezing, Make Ahead
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat individual portions in the microwave at 60-70% power for 3-5 minutes, stirring halfway through. You can also warm the soup gently on the stovetop over low heat, stirring occasionally.
- Freezing: This soup freezes well for up to 3 months. Let it cool completely, then transfer to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
- Make-Ahead Tip: This soup actually tastes even better the next day as the flavors have more time to meld together. Make a big batch on the weekend for easy weeknight lunches or dinners.
Frequently Asked Questions
What is Tuscan vegetable soup made of?
Tuscan vegetable soup typically includes white beans (like cannellini), Italian vegetables (onion, carrot, celery, zucchini), tomatoes, leafy greens (kale or spinach), and Italian herbs in a savory broth. It’s a hearty, wholesome soup that’s both filling and nutritious.
Can I make this soup vegan?
Yes, this soup is already vegetarian. To make it vegan, simply skip the Parmesan cheese garnish or use a plant-based Parmesan alternative.
How do I keep the vegetables from getting mushy?
Cut all vegetables to a similar size so they cook evenly, and add quicker-cooking vegetables (like zucchini) after the harder vegetables have had a head start. Remove the soup from heat as soon as the greens are wilted and tender.
What can I serve with Tuscan vegetable soup?
Crusty Italian bread, garlic bread, or a simple side salad make great pairings. You can also add grated Parmesan, a drizzle of olive oil, or garlic croutons right on top of each bowl.
Can I use chicken broth instead of vegetable broth?
Yes, chicken broth works well and adds a slightly different depth of flavor. Use what you have on hand or prefer.
More Bean Soup Recipes
Tuscan Vegetable Soup
Equipment
- Enameled Dutch Oven
Ingredients
- 1 tablespoon Olive oil
- 1 cup Yellow onion diced
- 1 cup Carrot diced
- 1 cup Celery diced
- 1 cup Zucchini diced
- 3 cloves Garlic chopped
- ½ tsp Dried thyme
- ½ tsp Dried oregano
- ½ tsp Kosher salt
- ¼ tsp Black pepper
- 4 cups Vegetable stock
- 14 ounces Canned petite diced tomatoes undrained
- 15 ounces Canned cannellini beans drained and rinsed
- 2 cups Fresh kale rough chopped
- ½ cup Parmesan cheese grated
Instructions
- In a large stock pot or dutch oven, preheat the olive oil on medium high heat for 1 minute. Then add the onion, carrot, celery and garlic. Using a spatula or wooden spoon, saute for about 3 minutes, until the vegetables start to soften.
- Add the zucchini, thyme, oregano, salt and pepper and cook for another 3-4 minutes, stirring throughout. Add the broth and tomatoes and bring it to a boil, which will take about 5-10 minutes.
- Reduce to low to simmer and add the beans and kale, and continue simmering for 5 minutes.
- Serve hot and garnished with grated fresh parmesan cheese. Taste first, then add salt and pepper based on your preferences.
Notes
- Dice all vegetables to a similar size (about ½-inch) for even cooking.
- Sauté the aromatics first to build a flavorful base.
- Add zucchini after the harder vegetables to prevent it from becoming mushy.
- Bring soup to a boil before reducing to simmer.
- Add kale in the last 5 minutes and remove from heat to keep it bright green.
- Spinach can be substituted for kale; add in the last 2 minutes instead.
- Great Northern or navy beans can replace cannellini beans.
- Store leftovers in the refrigerator for up to 4 days.
- Freezes well for up to 3 months.
- Serve with crusty bread, garlic toast, or croutons, and top with Parmesan cheese.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
