Tuscan Bean And Vegetable Soup Recipe

Name: Tuscan Bean And Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SOUP; 1 medium onion, chopped; 1 garlic clove, finely chopped; 2 celery ribs, sliced; 1 large carrot, diced; 1 (14 ounce) can chopped tomatoes; 2/3 cup italian dry red wine; 5 cups fresh vegetable stock; 1 teaspoon dried oregano; 1 (15 ounce) can mixed beans; 2 medium zucchini, diced; 1 tablespoon tomato paste; salt and pepper; PESTO SAUCE; 2 large garlic cloves, crushed; 1/2 ounce fresh basil leaf, washed; 6 tablespoons low-fat unsweetened yogurt; 2 tablespoons freshly grated parmesan cheese; salt and pepper

Servings: persons

SOUP
1 medium onion, chopped
1 garlic clove, finely chopped
2 celery ribs, sliced
1 large carrot, diced
1 (14 ounce) can chopped tomatoes
2/3 cup italian dry red wine
5 cups fresh vegetable stock
1 teaspoon dried oregano
1 (15 ounce) can mixed beans
2 medium zucchini, diced
1 tablespoon tomato paste
salt and pepper
PESTO SAUCE
2 large garlic cloves, crushed
1/2 ounce fresh basil leaf, washed
6 tablespoons low-fat unsweetened yogurt
2 tablespoons freshly grated parmesan cheese
salt and pepper

1
Place the onion, garlic, celery, and carrot in a large saucepan and stir in the tomatoes, red wine, vegetable stock and oregano.
2
Bring to a boil, cover, and simmer for about 15 minutes. Stir the beans and zucchini into the mixture and continue to cook, uncovered, for another 5 minutes.
3
Add the tomato paste and season well with salt and pepper. Heat through, stirring occasionally, and cook another 2-3 minutes but do not allow mixture to boil again.
4
Ladle the soup into warm bowls and serve with a spoonful of low-fat pesto on each portion. Serve with fresh crusty bread.
5
PESTO SAUCE:
6
Place all of the ingredients in a blender or food processor and process for a few seconds until smooth. You can finely chop the basil and mix all ingredients together if no blender or processor is available.

249

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: SOUP, 1 medium onion, chopped, 1 garlic clove, finely chopped, 2 celery ribs, sliced, and more.

Yes, Tuscan Bean And Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tuscan Bean And Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions