Tuscan Vegetable Soup
Make this easy Tuscan Vegetable Soup with simple ingredients and big flavor. White beans, fresh vegetables, and herbs simmer into a comforting bowl that's ready in under 40 minutes.
Servings: 6 servings
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
Calories: 184kcal | Carbohydrates: 27g | Protein: 10g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 1087mg | Potassium: 693mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4863IU | Vitamin C: 21mg | Calcium: 219mg | Iron: 3mg
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