Terrific Tuscan Vegetable Soup
Warm your soul with this Terrific Tuscan Vegetable Soup, a hearty, one-pot wonder brimming with vibrant Mediterranean flavors. This comforting dish combines tender cannellini beans, nutrient-packed kale, and a medley of fresh vegetables—zucchini, carrots, and potatoes—simmered in a rich vegetable broth with aromatic Italian seasoning and fresh rosemary. The optional parmesan rind adds a luxurious depth of flavor, while a sprinkle of grated parmesan and a slice of crusty bread complete this wholesome meal. Perfectly balanced, nourishing, and ready in just an hour, this Tuscan-inspired soup is an ideal choice for a cozy family dinner or meal prepping for the week.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, diced carrots
- 2 diced celery stalks
- 3 minced garlic cloves
- 1 medium, diced zucchini
- 1 medium, peeled and diced russet potato
- 1 14-ounce can canned crushed tomatoes
- 6 cups vegetable broth
- 1 15-ounce can, drained and rinsed canned cannellini beans
- 4 cups, chopped fresh kale
- 2 teaspoons dried Italian seasoning
- 1 teaspoon, finely chopped fresh rosemary
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoons black pepper
- 1 (optional, for added depth of flavor) parmesan rind
- 0.25 cup, for garnish grated parmesan cheese
- 4 slices, for serving crusty bread
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and the onions are translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced zucchini and potato to the pot. Sauté for 2-3 minutes, stirring occasionally.
Stir in the crushed tomatoes, vegetable broth, cannellini beans, Italian seasoning, and chopped rosemary.
If using, add the parmesan rind for extra flavor.
Season the soup with salt and black pepper to taste.
Bring the soup to a boil, then reduce the heat to low and allow it to simmer for 20-25 minutes, or until the potatoes are tender.
Add the chopped kale to the pot and simmer for an additional 5 minutes until it's wilted.
Remove the parmesan rind (if used) and discard.
Serve the soup hot, garnished with grated parmesan cheese and alongside crusty bread for dipping.
Nutrition Facts
Calories |
2470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 11448 mg | 498% | |
| Total Carbohydrate | 400.9 g | 146% | |
| Dietary Fiber | 73.9 g | 264% | |
| Total Sugars | 78.0 g | ||
| Protein | 103.8 g | 208% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1881 mg | 145% | |
| Iron | 33.9 mg | 188% | |
| Potassium | 9571 mg | 204% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
