Tuscan Vegetable Soup with Fresh Sage
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.
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Recipe Information
Ingredients
- 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
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables begin to soften.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the diced zucchini, red bell pepper, and chopped sage to the pot. Sauté for 3-4 minutes, stirring occasionally.
Pour in the canned diced tomatoes and vegetable broth. Stir to combine.
Add the cannellini beans, kale, dried oregano, salt, and black pepper to the pot. Stir well.
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.
Taste the soup and adjust the seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and top with grated parmesan cheese, if desired. Serve with crusty bread for dipping.
Nutrition Facts
Calories |
1787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 6970 mg | 303% | |
| Total Carbohydrate | 256.0 g | 93% | |
| Dietary Fiber | 63.3 g | 226% | |
| Total Sugars | 62.0 g | ||
| Protein | 71.1 g | 142% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 998 mg | 77% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 7201 mg | 153% | |
*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.
