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Tuscan Vegetable Soup

This Tuscan vegetable soup is a hearty, healthy, and easy-to-make dish. It features cannellini beans, an array of fresh vegetables like carrots, celery, zucchini, and spinach, alongside aromatic herbs. Half of the beans are mashed to add creaminess, resulting in a robust and flavorful soup perfect for any meal.
Cook Time 20 minutes
Total Time 35 minutes
Course lunch/dinner
Cuisine Italian
Servings 6 people
Calories 1162.9 kcal

Equipment

  • 1 Large Soup Pot
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Potato Masher (or a fork)
  • 1 Small Mixing Bowl

Ingredients
  

Main

  • 1 15-ounce can low-sodium canellini beans, drained and rinsed
  • 1 tablespoon olive oil
  • 1/2 large onion diced (about 1 cup)
  • 2 carrots diced (about 1/2 cup)
  • 2 stalks celery diced, (about 1/2 cup)
  • 1 small zucchini diced (about 1 1/2 cups)
  • 1 clove garlic minced
  • 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried
  • 2 teaspoons chopped fresh sage leaves or 1/2 teaspoon dried
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 32 ounces low-sodium chicken broth or vegetable broth
  • 1 14.5-ounce can no salt added diced tomatoes
  • 2 cups chopped baby spinach leaves
  • 1/3 cup freshly grated Parmesan optional

Instructions
 

  • In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
  • Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
  • Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
  • Serve topped with Parmesan, if desired.

Notes

1. Mashing half of the cannellini beans is a crucial step; it naturally thickens the soup and adds a creamy texture without the need for flour or other starches, contributing to its hearty body.2. Building the soffritto (sautéing the onion, carrots, and celery) until tender and aromatic is foundational for developing the soup's depth of flavor. Don't rush this step.3. For the best flavor, prioritize fresh thyme and sage. If using dried herbs, reduce the quantity and rub them between your palms to release their essential oils before adding to the pot.4. Always taste and adjust seasoning (salt and pepper) just before serving. A small splash of red wine vinegar or a squeeze of lemon juice at the very end can brighten the overall profile.