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Irresistibly Healthy Tuscan Vegetable Soup Recipe

Irresistibly Healthy Tuscan Vegetable Soup Recipe
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★★★★★

5.3 from 13 reviews

This Irresistibly Healthy Tuscan Vegetable Soup is a hearty and nutritious blend of fresh vegetables, beans, and aromatic Italian herbs simmered to perfection. Packed with fiber and protein, this low-sodium, vegetarian soup offers a flavorful and wholesome option that’s perfect for any season, providing comfort and health in every spoonful.

Ingredients

Scale

Vegetables

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium zucchini, diced
  • 1 (14.5 oz) can diced tomatoes with juice
  • 2 cups chopped kale or spinach

Liquids and Legumes

  • 4 cups low-sodium vegetable broth
  • 1 (15 oz) can cannellini beans or chickpeas, drained and rinsed

Seasonings

  • 2 teaspoons Italian seasoning
  • Salt and pepper to taste

Instructions

  1. Sauté the Aromatics: In a large pot over medium heat, heat the olive oil. Add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté these ingredients until they are softened and fragrant, which should take about 5 minutes.
  2. Add Zucchini, Tomatoes, and Broth: Stir in the diced zucchini, canned diced tomatoes along with their juice, and the low-sodium vegetable broth. Bring the mixture to a gentle simmer, allowing the flavors to begin melding together.
  3. Season and Simmer: Add the Italian seasoning, along with salt and pepper to taste. Let the soup simmer gently for about 10 minutes, allowing the vegetables to cook through and the flavors to deepen.
  4. Add Greens and Beans: Incorporate the chopped kale or spinach and the drained cannellini beans or chickpeas. Simmer the soup for another 5 minutes, just until the greens wilt and the beans are heated through.
  5. Adjust and Serve: Taste the soup and adjust seasoning as needed. Serve hot, optionally topped with grated Parmesan cheese for an extra touch of flavor.

Notes

  • You can substitute kale with spinach or other leafy greens of your preference.
  • For a heartier soup, add cooked pasta or grains like barley or quinoa.
  • To keep it vegan, omit the Parmesan cheese garnish.
  • Use low-sodium broth to control salt levels and keep it healthier.
  • Leftover soup stores well in the refrigerator for up to 4 days and tastes even better the next day.

Nutrition

Keywords: Tuscan vegetable soup, healthy vegetable soup, vegetarian Italian soup, easy vegetable soup, low sodium soup, cannellini bean soup

Find it online: https://dinewithlily.com/irresistibly-healthy-tuscan-vegetable-soup-recipe/