Description
Healthy Tuscan Vegetable Soup is a comforting, plant-based dish from Italy, packed with fresh vegetables, white beans, and herbs. This wholesome soup is low in fat, high in fiber, and full of vitamins and minerals. Perfect for any season, it’s easy to customize, meal prep-friendly, and deeply nourishing.
Ingredients
2 tablespoons olive oil
1 onion, chopped
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
1 zucchini, diced
1 can (400g) diced tomatoes
1 can (400g) cannellini or white beans, drained
4 cups vegetable broth
2 cups chopped kale or spinach
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper, to taste
Optional: cooked farro or barley
Optional: lemon juice, fresh parsley for garnish
Instructions
Heat olive oil in a large pot over medium heat.
Add chopped onion, carrots, and celery. Cook until soft (about 5–7 minutes).
Stir in garlic and cook for 1 more minute.
Add zucchini, diced tomatoes, beans, and vegetable broth.
Mix in thyme, oregano, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 20–30 minutes.
Add kale or spinach in the last 5–10 minutes of cooking.
Optional: stir in cooked grains or a splash of lemon juice.
Taste and adjust seasoning if needed.
Serve hot, with bread or a side salad if desired.
Notes
You can use any leafy greens like chard or spinach.
Add grains like quinoa, barley, or brown rice to make it heartier.
This soup freezes well—great for meal prep.
Add extra herbs or lemon at the end for brightness.
Easily made gluten-free or oil-free with simple swaps.
- Prep Time: 15M
- Cook Time: 30M
- Category: Soup
- Method: Stovetop
- Cuisine: Italian