Dinner

Tuscan Vegetable Soup Recipe

Name: Tuscan Vegetable Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 yellow onion, diced; 2 carrots, diced; 2 stalks celery, diced; 1 zucchini, diced; 3 cloves garlic, minced; 3 cups baby spinach leaves; 15 ounces cannellini beans, drained and rinsed; 14.5 ounces diced tomatoes, undrained; 1 tablespoon olive oil; 4 cups vegetable broth; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper

BySimon Carel December 31, 2025December 31, 2025

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Introduction

Tuscan Vegetable Soup is a hearty and comforting dish packed with vibrant vegetables and creamy cannellini beans. This rustic soup is perfect for a cozy meal, offering rich flavors inspired by traditional Italian cooking.

The image shows a white bowl filled with vegetable soup placed on a black circular mat on a white marbled surface. The soup has many colorful vegetable pieces, including orange cubes of carrots or squash, red tomato chunks, green leafy vegetables, pale celery, white beans, and yellowish potato cubes, all floating in light brown broth. A silver spoon rests inside the bowl, with its handle extending out of the bowl to the right. In the corner, a soft grayish textured cloth is visible, adding a cozy feel to the scene. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Mash half of the cannellini beans with a fork and set aside.
Step 2: Heat the olive oil in a large pot over medium-high heat.
Step 3: Add the onion, carrots, celery, zucchini, garlic, oregano, basil, salt, and pepper. Cook, stirring occasionally, until the onions are translucent, about 6-8 minutes.
Step 4: Add the vegetable broth and diced tomatoes with their juice. Bring the mixture to a boil.
Step 5: Stir in the mashed beans along with the remaining whole beans.
Step 6: Let the soup simmer for 5 minutes, then add the baby spinach leaves and cook for an additional 2 minutes until wilted. Stir well before serving.

Tips & Variations

For extra depth, add a splash of good-quality balsamic vinegar just before serving.
Use kale or Swiss chard instead of spinach for a heartier green.
For a non-vegetarian option, add cooked Italian sausage or shredded chicken.
If you prefer a thicker soup, mash more of the beans to create a creamier texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat, stirring occasionally. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A bowl of vegetable soup with clear brown broth filled with colorful chunks like orange sweet potato, green zucchini, pale celery, red tomato, white beans, and leafy spinach, all mixed and garnished with chopped green herbs on top. The soup is served in a white bowl set on a dark round coaster against a white marbled surface. A silver spoon rests inside the bowl. A soft light gray cloth is partly visible in the lower left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned spinach instead of fresh?

Fresh spinach is best for texture and flavor, but if you only have canned, rinse it well and add it at the end just to warm through.

Is this soup gluten-free?

Yes, this Tuscan Vegetable Soup is naturally gluten-free as long as your vegetable broth does not contain gluten additives. Always check ingredient labels if avoiding gluten.