Description
This Tuscan-inspired vegetable soup is packed with hearty beans, fresh vegetables, and flavorful herbs in a light tomato-based broth. It’s nutritious, filling, and perfect for meal prep!
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 (14.5 oz / 400g) can diced tomatoes
- 1 (15 oz / 425g) can cannellini beans, drained and rinsed
- 4 cups (950ml) vegetable broth (or low-sodium chicken broth)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 cups (60g) chopped kale or spinach
- 1 tablespoon fresh lemon juice (for brightness)
For Serving (Optional):
- Grated Parmesan cheese
- Fresh basil or parsley
- Crusty whole-grain bread
Instructions
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Sauté the Aromatics – Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery, and sauté for 5 minutes until softened.
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Add Vegetables & Seasonings – Stir in zucchini, diced tomatoes, beans, vegetable broth, oregano, basil, salt, pepper, and red pepper flakes. Bring to a gentle simmer and cook for 15 minutes.
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Add the Greens – Stir in kale or spinach, and cook for another 5 minutes until wilted.
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Finish & Serve – Remove from heat and stir in lemon juice. Ladle into bowls and garnish with Parmesan, fresh herbs, or crusty bread if desired.
Notes
✔ Make it heartier: Add cooked quinoa, brown rice, or whole wheat pasta.
✔ Protein boost: Stir in shredded chicken or crumbled sausage.
✔ Spicier kick: Add extra red pepper flakes or a splash of hot sauce.
✔ Gluten-free: Serve without bread or use gluten-free grains.