Tuscan Vegetable Soup with Fresh Sage

Nutriscore Rating: 76/100

Warm up with a hearty bowl of Tuscan Vegetable Soup with Fresh Sage, a comforting and wholesome recipe that celebrates the vibrant flavors of the Italian countryside. Packed with nutrient-rich vegetables like kale, zucchini, and red bell pepper, and enhanced by the earthy aroma of fresh sage, this soup is a masterclass in simple, rustic cooking. Cannellini beans add satisfying protein and creaminess, while a rich vegetable broth ties all the ingredients together into a symphony of flavors. Perfect for a weeknight dinner or a cozy gathering, this soup comes together in under an hour and pairs beautifully with crusty bread for dipping. Top it off with freshly grated parmesan for a richly savory finish. Healthy, hearty, and brimming with soul-soothing flavors, this vegetable-packed soup is your new go-to recipe for seasonal comfort.

Recipe Information

• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 carrot, diced
• 2 celery stalk, diced
• 3 garlic cloves, minced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 2 tablespoons fresh sage leaves, chopped
• 14 ounces canned diced tomatoes
• 6 cups vegetable broth
• 15 ounces cannellini beans, drained and rinsed
• 4 cups kale leaves, chopped (tough stems removed)
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• parmesan cheese, grated (optional, for serving)
• crusty bread (optional, for serving)

📝 Instructions

9 steps

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

2. Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables begin to soften.

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

4. Add the diced zucchini, red bell pepper, and chopped sage to the pot. Sauté for 3-4 minutes, stirring occasionally.

5. Pour in the canned diced tomatoes and vegetable broth. Stir to combine.

6. Add the cannellini beans, kale, dried oregano, salt, and black pepper to the pot. Stir well.

7. Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let the soup simmer for 20-25 minutes, until the vegetables are tender and the flavors have melded together.

8. Taste the soup and adjust the seasoning with additional salt and pepper, if needed.

9. Ladle the soup into bowls and top with grated parmesan cheese, if desired. Serve with crusty bread for dipping.

Nutrition Facts

1 serving (555.1g)

Calories		319
% Daily Value*
Total Fat		10.0 g	13%
	Saturated Fat	2.2 g	11%
	Polyunsaturated Fat	1.1 g
Cholesterol		2 mg	1%
Sodium		1091 mg	47%
Total Carbohydrate		47.7 g	17%
	Dietary Fiber	11.1 g	40%
	Total Sugars	10.5 g
Protein		14.4 g	29%
Vitamin D		0.0 mcg	0%
Calcium		219 mg	17%
Iron		4.4 mg	25%
Potassium		1209 mg	26%

*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: 548 cal (26.9%%)

Protein: 343 cal (16.8%%)

Carbs: 1149 cal (56.3%%)