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Tuscan Vegetable Soup

Tuscan Vegetable Soup is a hearty and delicious soup that is loaded with a variety of vegetables, topped with cheese, and is best served with a crusty bread and is the perfect meal to make on cold days.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dinner, lunch
Cuisine: Italian
Keyword: Tuscan Soup, Tuscan Vegetable Soup
Servings: 6

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.