Tomato Vegetable Soup De Tuscana

Nutriscore Rating: 76/100

Immerse yourself in the rustic flavors of Italy with this soul-warming Tomato Vegetable Soup De Tuscana. Bursting with hearty vegetables like zucchini, red bell peppers, kale, and nutrient-packed cannellini beans, this recipe delivers a wholesome, comforting meal in every spoonful. Simmered with aromatic herbs like basil and oregano, and finished with a touch of Parmesan and fresh basil garnish, this soup is a perfect balance of vibrant, earthy flavors. Ready in just under an hour, it’s ideal for weeknight dinners or meal prepping. Serve it with crusty, artisanal bread to soak up every last drop of this Tuscan-inspired delight. Rich, nourishing, and easy to prepare, this vegetable-packed tomato soup is a cozy culinary escape to the heart of Tuscany.

Recipe Information

• Prep Time: 20 min
• Cook Time: 40 min
• Total Time: 1 hr
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrot, peeled and diced
• 2 medium celery stalk, diced
• 4 cloves garlic, minced
• 28 ounces canned crushed tomatoes
• 4 cups vegetable broth
• 1 medium zucchini, diced
• 1 medium red bell pepper, diced
• 15 ounces cannellini beans, drained and rinsed
• 4 cups kale, stems removed, chopped
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper, freshly ground
• 0.25 cup parmesan cheese, grated (optional)
• 0.25 cup fresh basil leaves, chopped (for garnish)

📝 Instructions

10 steps

1. Heat the olive oil in a large pot over medium heat.

2. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.

3. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

4. Pour in the crushed tomatoes and vegetable broth. Stir to combine.

5. Add the diced zucchini and red bell pepper. Bring the mixture to a gentle boil, then reduce the heat to a simmer.

6. Stir in the cannellini beans, dried basil, dried oregano, salt, and black pepper. Simmer for 20 minutes, allowing the flavors to meld.

7. Add the chopped kale during the last 5 minutes of cooking and stir until wilted.

8. Taste the soup and adjust seasoning if necessary.

9. Ladle the soup into bowls and garnish with grated parmesan cheese (if using) and chopped fresh basil.

10. Serve warm with crusty bread on the side for a truly Tuscan-inspired meal!

Nutrition Facts

1 serving (530.1g)

Calories		282
% Daily Value*
Total Fat		8.5 g	11%
	Saturated Fat	2.1 g	11%
	Polyunsaturated Fat	0.5 g
Cholesterol		5 mg	2%
Sodium		1007 mg	44%
Total Carbohydrate		41.4 g	15%
	Dietary Fiber	10.1 g	36%
	Total Sugars	11.7 g
Protein		13.8 g	28%
Vitamin D		0.1 mcg	0%
Calcium		280 mg	22%
Iron		4.2 mg	24%
Potassium		1251 mg	27%

*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.

Source of Calories

Fat: 468 cal (26.2%%)

Protein: 335 cal (18.7%%)

Carbs: 986 cal (55.1%%)