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Healthy Tuscan Vegetable Soup

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: Soup, Healthy
  • Method: Stovetop
  • Cuisine: Italian, Mediterranean

Description

This hearty and healthy Tuscan vegetable soup is packed with fresh vegetables, beans, and Italian herbs. It’s a cozy, nourishing meal that’s naturally vegan, gluten-free, and loaded with fiber and protein. Perfect for meal prep or a light, comforting dinner!


Ingredients

Units Scale

Base:

  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 zucchini, diced
  • 1 bell pepper (red or yellow), diced

Broth & Seasonings:

  • 1 (14.5 oz) can diced tomatoes (no salt added)
  • 4 cups low-sodium vegetable broth
  • 1 (15 oz) can white beans (cannellini or great northern), drained and rinsed
  • 1 cup chopped kale or spinach
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp smoked paprika (optional, for depth)
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes (optional, for heat)

Optional Add-ins:

  • 1/2 cup cooked quinoa or whole wheat pasta (for extra heartiness)
  • 1 tbsp nutritional yeast or grated Parmesan (for extra flavor)
  • Juice of 1/2 lemon (for brightness)

Instructions

  1. Sauté the Vegetables – Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 4-5 minutes until softened.
  2. Add More Veggies & Seasonings – Stir in zucchini, bell pepper, oregano, basil, thyme, smoked paprika, salt, pepper, and red pepper flakes. Cook for another 2 minutes.
  3. Simmer – Pour in diced tomatoes, vegetable broth, and beans. Bring to a gentle boil, then reduce heat and simmer for 20 minutes.
  4. Add Kale & Finish – Stir in kale or spinach and cook for 2-3 more minutes until wilted.
  5. Taste & Serve – Adjust seasonings if needed. Serve hot with a squeeze of lemon and optional Parmesan or nutritional yeast.

Notes

  • Make it protein-packed by adding cooked chicken or chickpeas.
  • For a thicker soup, mash some of the beans before adding them.
  • Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months.
  • Serve with crusty bread or a side of whole grains for a complete meal.