Terrific Tuscan Vegetable Soup Ellie Krieger
Warm up your kitchen with the hearty and wholesome Terrific Tuscan Vegetable Soup by Ellie Krieger, a flavor-packed recipe bursting with nutritious ingredients. This easy-to-make soup combines vibrant vegetables like zucchini, carrots, kale, and celery, along with protein-rich cannellini beans, all simmered in a savory low-sodium vegetable broth infused with the earthy aroma of dried thyme and oregano. Enhanced by the natural sweetness of diced tomatoes and the option to garnish with freshly grated Parmesan cheese and parsley, this one-pot wonder offers a comforting, rustic flavor that’s perfect for busy weeknights or cozy dinners. Ready in under an hour, this Tuscan-inspired soup makes a satisfying standalone meal or pairs beautifully with crusty bread. Whether you're embracing healthy eating or craving a warm, veggie-packed dish, this soup delivers ultimate satisfaction with every spoonful.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 1 medium zucchini, diced
- 3 cloves garlic cloves, minced
- 6 cups low-sodium vegetable broth
- 1 15-ounce can canned diced tomatoes, with juice
- 1 15-ounce can canned cannellini beans, rinsed and drained
- 4 cups kale, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup parmesan cheese, grated (optional, for garnish)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Cook, stirring often, until the vegetables begin to soften, about 5 minutes.
Add the diced zucchini and minced garlic. Cook for another 2 minutes, stirring occasionally.
Pour in the vegetable broth and canned diced tomatoes (with their juice). Stir to combine.
Add the cannellini beans, chopped kale, dried thyme, dried oregano, salt, and black pepper into the pot. Stir well.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, allowing the flavors to meld and the vegetables to tenderize.
Taste the soup and adjust seasoning with more salt and pepper if needed.
Ladle the soup into bowls and optionally top with grated Parmesan cheese and fresh parsley before serving.
Serve hot with crusty bread for a complete and satisfying meal.
Nutrition Facts
Calories |
1348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.3 g | 66% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 5289 mg | 230% | |
| Total Carbohydrate | 166.8 g | 61% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 35.6 g | ||
| Protein | 69.5 g | 139% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1627 mg | 125% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 6429 mg | 137% | |
*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.
