Description
This Tuscan Vegetable Soup is a hearty, nutritious, and flavorful recipe packed with fresh vegetables, tender cannellini beans, and aromatic herbs. Perfect as a comforting meal, it combines a medley of diced vegetables simmered in a savory vegetable broth with diced tomatoes and spinach to create a wholesome and warming soup inspired by traditional Italian flavors.
Ingredients
Scale
Vegetables
- 1 yellow onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 zucchini, diced
- 3 cloves garlic, minced
- 3 cups baby spinach leaves
Beans and Tomatoes
- 15 ounces cannellini beans, drained and rinsed
- 14.5 ounces diced tomatoes, undrained
Liquids and Seasonings
- 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
Instructions
- Mash Beans: Mash half of the cannellini beans with a fork until partially mashed and set aside to add texture and creaminess to the soup.
- Heat Oil: In a large pot, heat the olive oil over medium-high heat to prepare for sautéing the vegetables.
- Sauté Vegetables and Seasonings: Add the diced onion, carrots, celery, zucchini, minced garlic, dried oregano, dried basil, kosher salt, and black pepper to the pot. Cook, stirring occasionally, until the onions become translucent and vegetables soften, approximately 6-8 minutes.
- Add Liquids and Tomatoes: Pour in the vegetable broth and diced tomatoes with their juices. Bring the mixture to a boil to combine flavors and begin the simmering process.
- Add Beans and Spinach: Add the mashed beans along with the remaining whole cannellini beans to the pot, stir well to incorporate, then allow the soup to simmer for 5 minutes to meld flavors.
- Cook Spinach: Stir in the baby spinach leaves and cook for an additional 2 minutes until the spinach is wilted and tender.
Notes
- For a richer flavor, you can add a splash of good-quality white wine when sautéing the vegetables.
- Feel free to substitute cannellini beans with navy or great northern beans if unavailable.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Serve with crusty bread or a sprinkle of grated Parmesan cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: Tuscan vegetable soup, cannellini beans soup, Italian vegetable soup, healthy soup recipe, easy vegetarian soup
