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–+ servings

Tuscan Soup

A hearty and flavorful soup inspired by the rustic cuisine of Tuscany, featuring beans, vegetables, and aromatic herbs.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 1 tablespoon olive oil for sautéing
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 1 medium zucchini diced
  • 1 cup kale chopped
Liquids and Beans
  • 4 cups vegetable broth low sodium
  • 1 can cannellini beans drained and rinsed
  • 1 can diced tomatoes with juice
Herbs and Seasonings
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
Finishing Touches
  • 1/4 cup parmesan cheese grated, for serving
  • 1 tablespoon fresh basil chopped, for garnish

Method
 

Prepare the Vegetables
  1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  2. Stir in the minced garlic, carrots, and celery. Cook for another 5 minutes until the vegetables begin to soften.
Cook the Soup
  1. Add the zucchini, kale, vegetable broth, cannellini beans, diced tomatoes, oregano, thyme, salt, pepper, and bay leaf to the pot.
  2. Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes, stirring occasionally.
Serve
  1. Remove the bay leaf before serving. Ladle the soup into bowls and top with grated parmesan cheese and fresh basil.
  2. Enjoy your hearty Tuscan soup!

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 8gSaturated Fat: 2gFiber: 8gSugar: 4g

Notes

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. It also freezes well for up to 3 months.

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