Tuscan Vegetable Soup Recipe

Name: Tuscan Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15.5 oz. can cannellini beans, drained & rinsed; 1 Tbls. olive oil; 1/2 large onion, diced; 1 medium carrot, sliced; 2 stalks celery, diced; 1 small zucchini, diced; 1 clove garlic, minced; 1 tsp. dried thyme; 1/2 tsp. dried sage; 1/2 teaspoon salt; 1/4 tsp. fresh ground pepper; 2 cups chicken broth; 2 cups vegetable broth; 14.5 oz. can diced tomatoes, with juices; 2 oz. baby spinach leaves, chopped; Parmesan cheese, grated

Servings: persons

15.5 oz. can cannellini beans, drained & rinsed
1 Tbls. olive oil
1/2 large onion, diced
1 medium carrot, sliced
2 stalks celery, diced
1 small zucchini, diced
1 clove garlic, minced
1 tsp. dried thyme
1/2 tsp. dried sage
1/2 teaspoon salt
1/4 tsp. fresh ground pepper
2 cups chicken broth
2 cups vegetable broth
14.5 oz. can diced tomatoes, with juices
2 oz. baby spinach leaves, chopped
Parmesan cheese, grated

1
Mash half the beans and set aside
2
Heat oil in a soup pot over medium-high heat
3
Add onion carrot, celery, zucchini, garlic, thyme, sage, salt & pepper
4
Cook, stirring occasionally until tender, about 5 minutes
5
Add broth & tomatoes and bring to a boil
6
Add the mashed beans, whole beans and spinach
7
Cook until the spinach is wilted, about 2-3 minutes
8
Serve topped with parmesan

614

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 15.5 oz. can cannellini beans, drained & rinsed, 1 Tbls. olive oil, 1/2 large onion, diced, 1 medium carrot, sliced, and more.

Yes, Tuscan 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.

Tuscan Vegetable Soup

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