Tuscan Vegetable Soup

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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.

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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!

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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...

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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.

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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!!

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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!

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This soup is absolutely delicious. Like others I added extra garlic. I try to make some meals for the week ahead on Sunday. I can see that this will be a meal that I will rely on often.

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Not only was this soup aromatic and pretty to look at, it was easy to make and it was delicious. The only thing I would do differently next time is to cook it longer than the recommended 3 minutes after boiling. The cannellini beans were still a little too "stiff" for my taste. Next time I'm doubling the recipe so I can freeze it for another day.

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This was fantastic, beautiful to look at and with incredible aroma and flavor. I made it in the crockpot, cooked on high for 4 hours. Changes: I spiced it with 3 generous teaspoons of "Tuscan Herb" spice instead. I did not mash the beans. Added 1 can of garbonzo beans rinsed. Added 1 can of french style green beans with the liquid. I used diced tomatoes with basil/oregano/garlic seasoning (Red Gold brand and included the liquid. I minced 4 cloves of garlic. It's so good I'm going to make another pot today!

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I was a little skeptical about this recipe because the soup doesn't simmer for very long, but I was pleasantly surprised. This is very good soup - and with a salad and a slice of bread, enough for a winter evening's meal. This recipe is a keeper.