Terrific Tuscan Vegetable Soup

Warm your soul with this Terrific Tuscan Vegetable Soup, a hearty, one-pot wonder brimming with vibrant Mediterranean flavors. This comforting dish combines tender cannellini beans, nutrient-packed kale, and a medley of fresh vegetables—zucchini, carrots, and potatoes—simmered in a rich vegetable broth with aromatic Italian seasoning and fresh rosemary. The optional parmesan rind adds a luxurious depth of flavor, while a sprinkle of grated parmesan and a slice of crusty bread complete this wholesome meal. Perfectly balanced, nourishing, and ready in just an hour, this Tuscan-inspired soup is an ideal choice for a cozy family dinner or meal prepping for the week.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 2 medium, diced carrots
• 2 diced celery stalks
• 3 minced garlic cloves
• 1 medium, diced zucchini
• 1 medium, peeled and diced russet potato
• 1 14-ounce can canned crushed tomatoes
• 6 cups vegetable broth
• 1 15-ounce can, drained and rinsed canned cannellini beans
• 4 cups, chopped fresh kale
• 2 teaspoons dried Italian seasoning
• 1 teaspoon, finely chopped fresh rosemary
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoons black pepper
• 1 (optional, for added depth of flavor) parmesan rind
• 0.25 cup, for garnish grated parmesan cheese
• 4 slices, for serving crusty bread

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and the onions are translucent.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Add the diced zucchini and potato to the pot. Sauté for 2-3 minutes, stirring occasionally.

Step 5

Stir in the crushed tomatoes, vegetable broth, cannellini beans, Italian seasoning, and chopped rosemary.

Step 6

If using, add the parmesan rind for extra flavor.

Step 7

Season the soup with salt and black pepper to taste.

Step 8

Bring the soup to a boil, then reduce the heat to low and allow it to simmer for 20-25 minutes, or until the potatoes are tender.

Step 9

Add the chopped kale to the pot and simmer for an additional 5 minutes until it's wilted.

Step 10

Remove the parmesan rind (if used) and discard.

Step 11

Serve the soup hot, garnished with grated parmesan cheese and alongside crusty bread for dipping.

Nutrition Facts

Serving size	(3877.4g)

Amount per serving	% Daily Value*
Calories	2469.7

Total Fat 61.8g	0%
Saturated Fat 14.9g	0%
Polyunsaturated Fat 7.2g
Cholesterol 25mg	0%
Sodium 11448.1mg	0%
Total Carbohydrate 400.9g	0%
Dietary Fiber 73.9g	0%
Total Sugars 78.0g
Protein 103.8g	0%

Vitamin D 0IU	0%
Calcium 1880.9mg	0%
Iron 33.9mg	0%
Potassium 9570.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.6%

Protein: 16.1%

Carbs: 62.3%