Tuscan Vegetable Soup
Warm up your kitchen with this hearty Tuscan Vegetable Soup, a rustic Italian classic brimming with vibrant flavors and nutrient-packed ingredients. This wholesome, one-pot meal combines tender sautéed vegetables like zucchini, carrots, and celery with earthy kale, protein-rich cannellini beans, and comforting small pasta, all simmered in a rich tomato-infused vegetable broth. The optional addition of a Parmesan rind imparts a luscious depth, making every spoonful irresistibly savory. Perfect for cozy weeknights, this soup is easy to prepare in under an hour and yields six generous servings. Garnished with fresh parsley, it’s a delightful, vegetarian-friendly dish that pairs wonderfully with a side of crusty bread for dipping. Ideal for meal prep, this Tuscan Vegetable Soup is a delicious way to bring the heart of Tuscany to your table.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 2 medium, diced carrots
- 2 medium, diced celery stalks
- 4 minced garlic cloves
- 1 medium, diced zucchini
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 28 ounces canned diced tomatoes
- 6 cups low-sodium vegetable broth
- 3 cups, chopped kale
- 15 ounces, drained and rinsed cannellini beans
- 1 cup small pasta (such as ditalini or elbow)
- 1 rind (optional) Parmesan cheese
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the diced zucchini, dried oregano, and dried thyme, stirring to combine.
Pour in the canned diced tomatoes and vegetable broth. If using, add the Parmesan rind for extra flavor.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20 minutes.
Stir in the chopped kale, cannellini beans, and small pasta. Simmer for an additional 10 minutes, or until the pasta is cooked and the kale is tender.
Remove the Parmesan rind, if added, and season the soup with salt and black pepper to taste.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.
Nutrition Facts
Calories |
1799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.1 g | 85% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 7946 mg | 345% | |
| Total Carbohydrate | 239.0 g | 87% | |
| Dietary Fiber | 51.1 g | 182% | |
| Total Sugars | 66.6 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1228 mg | 94% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 6741 mg | 143% | |
*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.
