Tuscan Vegetable Soup

Rated: 5 stars out of 5Rate itRead users' reviews (99)

Cook Time:
15 min
Level:
Easy
Yield:
6 servings (1 1/2 cups each)

Times:

Prep: 20 min
Inactive Prep: --
Cook: 15 min
Total:: 35 min

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Ingredients

1 (15-ounce) can low-sodium canellini beans, drained and rinsed
1 tablespoon olive oil
1/2 large onion, diced (about 1 cup)
2 carrots, diced (about 1/2 cup)
2 stalks celery, diced, (about 1/2 cup)
1 small zucchini, diced (about 1 1/2 cups)
1 clove garlic, minced
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
32 ounces low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes
2 cups chopped baby spinach leaves
1/3 cup freshly grated Parmesan, optional

Directions

In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.

Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.

Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.

Serve topped with Parmesan, if desired.

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Comments & Reviews

recipe Tuscan Vegetable Soup
Neal Tinley Park, IL 02-09-2010
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great soup
Rated: 5 stars out of 5

I have made this soup for just about all my friends and family and everyone of them love this soup. This is such an easy soup... to make and you can do so many different things with this soup.Read more
recipe Tuscan Vegetable Soup
Patti Wildomar, CA 02-03-2010
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Very yummy
Rated: 5 stars out of 5

Wonderful recipe, I added a little bit of red pepper flakes to give it a kick. Made it with the beans the first time and next... time I omitted the beans and substituted little tiny pasta. Stomach warming yumminess!Read more
recipe Tuscan Vegetable Soup
Kibibi Somerville, MA 01-24-2010
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I loved it!
Rated: 5 stars out of 5

I didn't have time to buy the low-sodium items so i just used the regular stuff and I loved it.... best soup so far, forget... all about the canned ones! i thought it was going to take hours to make (didn't read all the instructions beforehand) so when it said you can serve it after the spinach is done... I was like what I'm done already! My in-laws were impressed...Read more
recipe Tuscan Vegetable Soup
Jessica Austin, TX 01-23-2010
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Good Soup, Good For You
Rated: 5 stars out of 5

I love this soup. I double the recipe whenever I make it because I'm left wanting more if I don't. I love Ellie's creative... ideas to make things flavorful and wholesome, but also low calorie and healthy. Read more
recipe Tuscan Vegetable Soup
Jerri Liberty Hill, TX 01-20-2010
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Love This Soup!!
Rated: 5 stars out of 5

We're really trying to get more veggies in and lighten up to boot. This soup really hit the spot and was so fast. I used... some dry Italian herbs and fresh rosemary, but that's the only changes we made. Hubby said he could be a vegetarian with this on the table. Thank you Ellie!!Read more
recipe Tuscan Vegetable Soup
Buffy Jackson, NJ 01-20-2010
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Hearty and Easy!
Rated: 5 stars out of 5

Everyone enjoyed this soup so much, I have made it twice in the last two weeks. I did modify Ellie's recipe to our taste:... browning a quarter pound of pancetta in the olive oil before adding the veggies and herbs, increasing the garlic to six cloves (we love garlic!), and adding a yellow squash, a couple more carrots, parmesan rinds (for flavor), a 28-oz can of fire-roasted diced tomatoes (instead of the smaller can), and an extra can of cannellini beans. I also deglazed the pan for a minute with a little red wine before adding the other liquids. Served it with Rachael's spicy chopped salad and some crusty bread. Delicious!Read more