Tuscan Vegetable Soup

Tuscan Vegetable Soup Recipe

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Cynthia Wiggins-Wyrick


Italian-Sytle Soup - Vegan without the cheese


★★★★★ 1 vote



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  • 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


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