Vegetarian Tuscan Soup
Warm, hearty, and bursting with rustic Italian flavors, this Vegetarian Tuscan Soup is the perfect comfort food for any season. Packed with wholesome ingredients like protein-rich cannellini beans, nutrient-dense kale, and a medley of fresh vegetables like carrots, celery, zucchini, and onion, this soup is as nourishing as it is delicious. A fragrant blend of dried thyme, oregano, and smoked paprika gives it a depth of flavor that pairs beautifully with the richness of crushed tomatoes and vegetable broth. Ready in just 45 minutes, this one-pot recipe is easy to make and ideal for weeknight dinners or meal prep. Serve it with a sprinkle of parmesan cheese and a side of crusty bread for a truly satisfying and vegetarian-friendly meal. Whether you're craving a healthy, cozy soup or looking to elevate your plant-based cooking, this Tuscan-inspired recipe is sure to delight!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 zucchini, diced
- 1 14-ounce can crushed tomatoes
- 6 cups vegetable broth
- 1 15-ounce can cannellini beans, drained and rinsed
- 4 cups kale, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- to taste parmesan cheese, grated (optional, for serving)
- to taste crusty bread (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and diced zucchini. Cook for another 2 minutes until the garlic is fragrant.
Pour in the crushed tomatoes and vegetable broth, then stir to combine.
Add the cannellini beans, dried thyme, dried oregano, smoked paprika, salt, black pepper, and red pepper flakes (if using). Stir well.
Bring the soup to a boil, then reduce the heat to low and let it simmer for 15 minutes, partially covered.
Add the chopped kale to the pot and stir until it wilts, about 2-3 minutes.
Taste the soup and adjust seasoning if needed.
Serve hot, topped with grated parmesan cheese (if desired), and a side of crusty bread for dipping.
Nutrition Facts
Calories |
1408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 6584 mg | 286% | |
| Total Carbohydrate | 208.3 g | 76% | |
| Dietary Fiber | 42.8 g | 153% | |
| Total Sugars | 55.9 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1078 mg | 83% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 6791 mg | 144% | |
*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.
