Tuscan Vegetable Soup

Tuscan Vegetable Soup Recipe

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Cynthia Wiggins-Wyrick


Italian-Sytle Soup - Vegan without the cheese


★★★★★ 1 vote



Add to Grocery List

1 can(s)
cannellini or other small white beans, drained and rinsed
1 Tbsp
olive oil
1 c
1/2 c
2 stick
(stalks) celery use leaves too
1 small
1 clove
1 Tbsp
fresh thyme (or 1 tsp dried)
2 Tbsp
fresh sage (or 1/2 tsp dried)
1/2 tsp
salt (+/- to taste)
1/4 tsp
pepper (+/- to taste)
4 c
low-sodium chicken or vegetable broth
1 can(s)
diced tomatoes w/juices (14.5 oz can)
2 c
baby spinach leaves chopped
1/2 c
parmesan cheese (optional)

How to Make Tuscan Vegetable Soup


  • 1Mash 1/2 of the Beans, set aside.
  • 2Heat Oil in large soup pot, add onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper, saute and stir about 5 minutes until tender.
  • 3Add mashed and whole beans and spinach leaves, cook until spinach is wilted, about 3 minutes.
  • 4Serve topped with Parmesan Cheese, if desired!

Printable Recipe Card

About Tuscan Vegetable Soup

Course/Dish: Bean Soups, Vegetable Soup
Dietary Needs: Vegetarian

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