Tuscan Vegetable Soup is a healthy Italian soup recipe that is easy to make, is loaded with fresh, healthy ingredients and is delicious for lunch or dinner.
Soup is a classic cold-weather dish, and I love making it. I’ll make everything from split pea to chicken noodle and everything in between. One of my favorite soups to make when I want to serve something a little different is this Tuscan vegetable soup. This soup is filled with delicious Italian flavors, and it’s so healthy. It’s a great dish to serve when you want something filling that won’t weigh you down.
Healthy Tuscan Vegetable Soup
I make a lot of creamy soups. They’re delicious, but sometimes, I want something a little lighter. That’s when I turn to this Italian soup. It’s full of protein and fiber from the cannellini beans, along with vitamins, minerals, and flavor from the carrots, onions, zucchini, tomato, and garlic. It’s one of the healthiest recipes you’ll make, and it’s so satisfying, too. That’s a great combination, especially during the winter when being cozy is the name of the game. Now you can have cozy and delicious. Perfection.
Variations
It’s easy to change up this recipe when you feel like you want something a little different. A soup like this is wide open to interpretation because it’s so light and simple. You can really play with it to make it anything you want. From slight variations to going way outside the box, you can do almost anything with soup to create something new and delicious. Although it won’t technically be a classic Tuscan vegetable soup, it will still be tasty!
Different Vegetables
Feel free to add any sort of vegetable that you enjoy to this recipe, the more the merrier. From green beans to corn, baby spinach leaves, cabbage, potatoes and more, you can literally put almost any vegetable you can think of into this soup.
Meat
You can add meat to this soup to change things up, as well. I love to add ham or Italian sausage to it from time to time but almost any meat will work. With one simple addition, you can have a variety of tasty soups with beef, chicken, and more.
Different Broth
For a different flavor profile, especially if you decide to add meat, try using different broth like beef or chicken broth. You can even try low-sodium if you prefer that.
Frequently Asked Questions
If you have questions about this soup then read on. I have the answers to the most common questions about this soup, so it’s definitely a good idea to give it a read.
Are Ribollita and Tuscan vegetable soup the same?
They are. Ribollita is the Italian name for this soup (stew). It originally began as a way to stretch leftover minestrone soup, but over time, it evolved into its own unique dish.
What does Ribollita mean?
Ribollita actually means “reboiled”, which is exactly what was done to leftover minestrone or vegetable soup from the previous day to make the dish.
What is the Best Bread for This Soup?
Any kind of dense, hearty bread will work, but I’m partial to sourdough bread. The tangy flavor of the bread goes perfectly with the flavors of the soup.
Can you Freeze Vegetable Soup?
Yes, you can. You will need to change the recipe a bit to ensure that the soup comes out well when reheated. The biggest thing to combat is mushy vegetables. Reheating the soup will also further cook the vegetables, so you have to plan accordingly. If you anticipate making a large batch, only fully cook the amount of soup that you’ll be eating for the next couple of days. The remainder of the soup should have the veggies just a bit undercooked so that they cook to perfection when reheated.
What to Serve with Tuscan Vegetable Soup
I really don’t recommend serving anything with this soup. It’s a complete rustic meal with peasant origins, so it’s a total meal all by itself. It’s even served with crusty bread right in the soup. The only thing I would recommend serving with this soup is a light salad.
How to Store and Reheat Leftover Tuscan Vegetable Soup
This soup will keep well in an air-tight container for up to 3 days in the refrigerator. For longer storage, you can freeze it for up to 3 months. Refer to the FAQ above for how to ensure that the soup comes out perfectly.
To reheat this soup, you can microwave it or heat it over medium low heat in a pot until it’s hot.
Tuscan Vegetable Soup Ingredients
As a soup with peasant origins, the ingredients for this recipe are very simple. There are no bells and whistles here. It’s simply basic ingredients that come together to create delicious flavor.
- Onion
- Carrots
- Zucchini
- Tomato
- Clove garlic
- Tuscan kale
- Parsley
- Olive oil
- Red pepper flakes
- Sage leaves
- Cannellini beans
- Vegetable broth
- Kosher salt and fresh ground pepper
- Multigrain or wholegrain sourdough bread
- Parmesan cheese, optional
How to Make Tuscan Vegetable Soup
Making this dish is so easy. It takes relatively little work and the cooking process is simple. You’ll be in and out of the kitchen in no time, and you’ll have a delicious soup that’s full of flavor and health benefits.
Step 1: Gather all the Ingredients
Step 2: Prep the Vegetables
Dice the onion, peel and dice the carrots and zucchini, dice the tomato, mince the garlic, and roughly chop the kale. Remove the leaves from the parsley.
Step 2: Cook the Vegetables
In a large saucepan or large soup pot over medium high heat, heat the olive oil. Then, add the onion, garlic, carrots, red pepper flakes, and sage and cook over low heat for 20 minutes until softened but not browned. Add the parsley, tomato, and zucchini and cook for a few minutes.
Step 3: Finish the Soup
Add the kale and beans (drained if canned), and cover with vegetable broth. Bring to a boil, reduce heat and simmer for 30 minutes. Stir well. Season with kosher salt and fresh ground black pepper to taste.
Step 4: Add Bread and Serve
Chop the bread into cubes. To serve, arrange the bread cubes in the soup and sprinkle with Parmesan cheese shavings and a drizzle of olive oil. Add desired amount of soup to individual bowls
Try This Healthy Soup Recipe Today
This Tuscan vegetable soup is so hearty and filling. It’s also healthy, which is a huge bonus. If you want to take a break from heavy soups, give this Tuscan vegetable soup a try. It’s warming and filling without weighing you down, and that’s a great combination. It’s also incredibly easy to make, too! Give it a try, and I know you’ll love it.
More Soup and Vegetable Recipes You’ll Love
Lasagna Soup – This has all the classic lasagna flavors made into a delicious and hearty soup recipe.
Broccoli Cheddar Soup (Panera Copycat) – This soup is loaded with broccoli florets, cheddar cheese, sliced carrots in a perfectly seasoned broth that you will absolutely love. A family favorite soup recipe.
And, here is a delicious Stuffed Bell Pepper Soup from Great Grub, Delicious Treats that you might enjoy too!
Tuscan Vegetable Soup
Ingredients
- 1 onion
- 2 carrots
- 1 zucchini
- 1 tomato
- 4 garlic cloves
- 1 bunch Tuscan kale
- 1 handful parsley
- 2 tablespoons olive oil
- 1 pinch red pepper flakes
- 10 sage leaves
- 15 ounce can cannellini beans, or 1½ cups cooked
- 32 ounce vegetable broth
- Kosher salt and fresh ground pepper
- Multigrain or wholegrain sourdough bread
- Parmesan cheese, optional
Instructions
- Dice the onion. Peel and dice the carrot and zucchini. Dice the tomato. Mince the garlic. Roughly chop the kale. Remove the leaves from the parsley.
- In a large soup pot or large saucepan, heat olive oil over medium-high heat. Add the onion garlic, carrots, red pepper flakes, and sage to pot, reduce heat and cook over low heat for 20 minutes until softened but not browned. Add the parsley, tomato, and zucchini and cook for a few minutes.
- Add the kale and beans (drained if canned), and cover with vegetable stock. Bring to a boil, reduce heat and simmer for 30 minutes. Season with kosher salt and fresh ground black pepper to taste.
- Chop the bread into cubes. To serve, arrange the bread cubes in the soup and add Parmesan cheese shavings and a drizzle of olive oil.
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