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+ servings
Cooking Made Healthy

Tuscan Vegetable Soup

Tuscan Vegetable Soup is a hearty Italian soup that's perfect to keep you warm on Autumn and Winter nights. Full of canellini beans, carrots, tomatoes, celery, zucchini, and other delicious plant-based ingredients.
Yield 6 Servings
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Course Soup
Cuisine Italian
Author Sabrina Snyder
Tuscan-Vegetable-Soup with wooden spoon

Ingredients
 

  • 1 tablespoon olive oil
  • 1 yellow onion , diced
  • 2 carrots , diced
  • 2 stalks celery , diced
  • 1 zucchini , diced
  • 3 cloves garlic , minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups vegetable broth
  • 14.5 ounces diced tomatoes , undrained
  • 15 ounces cannellini beans , drained and rinsed
  • 3 cups baby spinach leaves

Instructions

  • Mash half of the canellini beans with a fork, and set aside.
  • Heat the oil in a large pot on medium-high heat.
  • Add the onion, carrots, celery, zucchini, garlic, oregano, basil, salt and pepper, and cook stirring occasionally until the onions are translucent, about 6-8 minutes.
  • Add the broth and tomatoes and bring to a boil.
  • Mash half the beans and add them along with the rest of the beans to the pot with the spinach.
  • Stir well and let simmer for 5 minutes, add in the spinach and cook for 2 minutes.

Nutrition

Calories: 119kcal | Carbohydrates: 22g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Sodium: 1204mg | Potassium: 396mg | Fiber: 6g | Sugar: 6g | Vitamin A: 5283IU | Vitamin C: 19mg | Calcium: 102mg | Iron: 3mg
Keyword: Tuscan Vegetable Soup