Tuscan Vegetable Soup Recipe

Name: Tuscan Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 ½ cups finely chopped onions (about 1 large); 1 ½ teaspoons dried thyme (2 tablespoons of chopped fresh thyme can be used); 3 teaspoons minced garlic; 4 cups coarsely chopped green cabbage; 14 12 ounces italian-style canned stewed tomatoes; 2 cups sliced celery; 2 cups diced carrots (1/2-inch pieces) or 2 cups baby carrots; 8 cups low sodium chicken broth (vegetable broth can be substituted); 3 cups diced potatoes (1/2-inch pieces); ½ cup chopped fresh basil; 3 cups half-slices zucchini (cut zucchini in half, then cut into slices); 15 ounces canned red kidney beans, rinsed and drained (white kidney beans can be substituted); shredded parmesan cheese (about a tablespoon per serving)

Servings: persons

1 tablespoon olive oil
1 ½ cups finely chopped onions (about 1 large)
1 ½ teaspoons dried thyme (2 tablespoons of chopped fresh thyme can be used)
3 teaspoons minced garlic
4 cups coarsely chopped green cabbage
14 12 ounces italian-style canned stewed tomatoes
2 cups sliced celery
2 cups diced carrots (1/2-inch pieces) or 2 cups baby carrots
8 cups low sodium chicken broth (vegetable broth can be substituted)
3 cups diced potatoes (1/2-inch pieces)
½ cup chopped fresh basil
3 cups half-slices zucchini (cut zucchini in half, then cut into slices)
15 ounces canned red kidney beans, rinsed and drained (white kidney beans can be substituted)
shredded parmesan cheese (about a tablespoon per serving)

1
Heat olive oil in large, nonstick saucepan over medium heat.
2
Add the onion, thyme, and garlic and saute about 3-5 minutes.
3
Stir in the cabbage pieces, the canned, stewed tomato (including liquid), celery, and carrots and saute 8-10 minutes.
4
Stir in the chicken broth, potatoes, fresh basil, zucchini, and kidney beans and bring back to a boil.
5
Reduce heat to simmer, cover saucepan, and let simmer about an hour.
6
Spoon into soup bowls and top each serving with a tablespoon of Parmesan cheese.

1311

kcal

Calories

Fat

101

Carbs

172

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 14 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 ½ cups finely chopped onions (about 1 large), 1 ½ teaspoons dried thyme (2 tablespoons of chopped fresh thyme can be used), 3 teaspoons minced garlic, 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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