Description
This Nourishing Tuscan Vegetable Soup is a hearty, comforting dish perfect for cozy days at home. Packed with a variety of fresh vegetables, beans for protein, and infused with Italian seasoning, this soup offers a flavorful and wholesome meal that is easy to prepare in under 40 minutes.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons Olive oil
- 1 medium Onion
- 3 cloves Garlic
- 2 medium Carrots
- 2 stalks Celery
- 1 medium Zucchini
- 2 cups Kale or spinach
Liquids and Canned Goods
- 1 can Diced tomatoes (with juice)
- 4 cups Vegetable broth
- 1 can Cannellini beans or chickpeas (drained)
Seasonings
- 1 tablespoon Italian seasoning
- Salt, to taste
- Pepper, to taste
Instructions
- Heat vegetables: Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, diced carrots, and chopped celery. Cook for about 5 minutes until the vegetables are softened and fragrant, developing the base flavors of the soup.
- Add zucchini and liquids: Incorporate diced zucchini, canned diced tomatoes with their juice, and vegetable broth into the pot. Bring the mixture to a gentle simmer to start blending flavors.
- Season and simmer: Sprinkle in Italian seasoning along with salt and pepper to your taste. Let the soup simmer gently for 10 minutes, stirring occasionally to meld the flavors and tenderize the vegetables further.
- Add greens and beans: Add the kale or spinach along with the drained cannellini beans or chickpeas to the pot. Simmer for an additional 5 minutes until the greens are wilted and the beans are heated through.
- Adjust seasoning and serve: Taste the soup and adjust seasoning if necessary. Dish the soup into warm bowls and optionally top with grated Parmesan cheese before serving for added richness.
Notes
- You can substitute vegetable broth with chicken broth for a non-vegetarian option.
- Replace kale or spinach with swiss chard or collard greens for a different flavor profile.
- For a creamier texture, blend a portion of the soup before adding the beans.
- Leftovers store well in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Parmesan cheese topping is optional and can be omitted for a vegan dish.
