Tuscan Vegetable Soup

Tuscan Vegetable Soup

Servings 6 servings
Calories 160kcal


  • 15 oz cannellini bean
  • 1 tbsp olive oil extra virgin
  • 1 medium onion
  • 2 medium carrots
  • 2 medium-stalk celery
  • 1 small zucchini with skin
  • 1 clove garlic
  • 1 tbsp thyme fresh
  • ½ tsp sage ground
  • ½ tsp kosher salt coarse
  • 32 oz chicken broth low salt
  • 14.5 oz diced tomatoes in tomato juice no salt added
  • 2 cups spinach
  • cup parmesan cheese grated


  • 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, ½ teaspoon of salt and ¼ 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.


Nutrition Facts
Tuscan Vegetable Soup
Amount Per Serving (382 g)
Calories 160 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1.5g9%
Cholesterol 5mg2%
Sodium 360mg16%
Potassium 513mg15%
Carbohydrates 19g6%
Fiber 5g21%
Sugar 5g6%
Protein 10g20%
Calcium 134mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.



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