Tuscan Vegetable Soup

Rated: 5 stars out of 5Rate itRead users' reviews (86)

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
Wade Pleasant Hill, CA 11-15-2009
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Great on Cool November Day!
Rated: 5 stars out of 5

Great soup and easy to make. I didn't have sage so I substituted dried marjoram and it turned out wonderful. Thanks Ellie!
recipe Tuscan Vegetable Soup
m denver, CO 11-11-2009
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the Best and Easiest to make
Rated: 5 stars out of 5

Everyone went for seconds right away. It was gone in a flash. I made with plain water, no stock and it was... fabulous. Reminds me of the progresso light vegetable soups. I made it again the next day and took to work. Everyone loved it. This recipe has been added to my list of regulars that I cook every week. Read more
recipe Tuscan Vegetable Soup
Michele Pembroke Pines, FL 11-08-2009
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delicious!
Rated: 5 stars out of 5

Even my carnivorous boyfriend slurped this down in record time! The only change I made was in using a flavored (wine & herb)... chicken broth, added just a bit more flavor but I'm sure it would've been as good with regular broth. I'll definitely be making this one again!Read more
recipe Tuscan Vegetable Soup
Tracy Firestone, CO 10-08-2009
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Great soup!
Rated: 5 stars out of 5

This was the best! I wouldn't change a thing. Made it for dinner and took the leftovers to work for lunch! (I used homemade... chicken stock.) Thanks Ellie! Read more
recipe Tuscan Vegetable Soup
Kristy Nanuet, NY 09-17-2009
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Very good soup
Rated: 4 stars out of 5

This soup was good but I would suggest using fresh herbs for more flavor. Also, if there is only 4 cups of liquid going in,... how does that make 6 servings of 1 1/2 cups each? I thought the soup was enough for 2 for dinner with a little leftover for lunch tomorrow. If serving for more than 2 I would double the recipe.Read more
recipe Tuscan Vegetable Soup
Michelle Atlanta , GA 09-09-2009
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SO Delicious!
Rated: 5 stars out of 5

I made this soup with a few variations. First, I minced about 5 cloves of garlic, which I think adds a lot of flavor if... garlic is your thing. I also added more vegetables than the recipe called for (2 onions, 3 carrots, and a yellow squash).Second, I deglazed the pot with a couple of splashes of red wine after the vegetables cooked for about 10 minutes. I omitted the sage and added rosemary, oregano, and thyme instead. I also added a 28oz. can of diced tomatoes. The soup has fantastic flavor (the rosemary adds a lot of flavor!) and it is so wholesome. This is a keeper!Read more