Vegetarian Tuscan Soup

Warm, hearty, and bursting with rustic Italian flavors, this Vegetarian Tuscan Soup is the perfect comfort food for any season. Packed with wholesome ingredients like protein-rich cannellini beans, nutrient-dense kale, and a medley of fresh vegetables like carrots, celery, zucchini, and onion, this soup is as nourishing as it is delicious. A fragrant blend of dried thyme, oregano, and smoked paprika gives it a depth of flavor that pairs beautifully with the richness of crushed tomatoes and vegetable broth. Ready in just 45 minutes, this one-pot recipe is easy to make and ideal for weeknight dinners or meal prep. Serve it with a sprinkle of parmesan cheese and a side of crusty bread for a truly satisfying and vegetarian-friendly meal. Whether you're craving a healthy, cozy soup or looking to elevate your plant-based cooking, this Tuscan-inspired recipe is sure to delight!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 zucchini, diced
• 1 14-ounce can crushed tomatoes
• 6 cups vegetable broth
• 1 15-ounce can cannellini beans, drained and rinsed
• 4 cups kale, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 0.5 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon red pepper flakes (optional)
• 0 to taste parmesan cheese, grated (optional, for serving)
• 0 to taste crusty bread (optional, for serving)

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, stirring occasionally, until the vegetables are softened.

Step 3

Stir in the minced garlic and diced zucchini. Cook for another 2 minutes until the garlic is fragrant.

Step 4

Pour in the crushed tomatoes and vegetable broth, then stir to combine.

Step 5

Add the cannellini beans, dried thyme, dried oregano, smoked paprika, salt, black pepper, and red pepper flakes (if using). Stir well.

Step 6

Bring the soup to a boil, then reduce the heat to low and let it simmer for 15 minutes, partially covered.

Step 7

Add the chopped kale to the pot and stir until it wilts, about 2-3 minutes.

Step 8

Taste the soup and adjust seasoning if needed.

Step 9

Serve hot, topped with grated parmesan cheese (if desired), and a side of crusty bread for dipping.

Nutrition Facts

Serving size	(2871.8g)

Amount per serving	% Daily Value*
Calories	1408.1

Total Fat 49.1g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 6.9g
Cholesterol 3mg	0%
Sodium 6584.4mg	0%
Total Carbohydrate 208.3g	0%
Dietary Fiber 42.8g	0%
Total Sugars 55.9g
Protein 56.7g	0%

Vitamin D 2IU	0%
Calcium 1078.0mg	0%
Iron 19.5mg	0%
Potassium 6791.4mg	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: 29.4%

Protein: 15.1%

Carbs: 55.5%