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Daily Archives: April 21, 2018

Tuscan Vegetable Soup Recipe by Leah

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A simple and fantastic soup for a chilly day.  Tuscan Vegetable Soup is a pretty quick meal.  All you do is chop your vegetables and then you’re just throwing ingredients in the pot for a quick cook time.  This soup is definitely what you’d call heart-healthy and yet is flavorful enough that my entire family goes back for seconds.  It’s my go to when taking dinner to our shut-ins from church and is always well received.





Tuscan Vegetable Soup

yield: approx. 4 quarts



2 Tbsp olive oil

1 onion, diced

2 cups kale, chopped

2 cups celery, diced (about 4 stalks)

2 cups zucchini, chopped (about 2 medium)

4 cloves garlic, minced

2 tsp dried thyme

1 tsp dried sage

1 tsp sea salt

1/2 tsp fresh ground pepper

2 quarts chicken broth (fat free & low sodium)

2 (14 oz) cans diced tomatoes with juice

4 handfuls spinach (about 4 cups packed)


If you’re looking for some more protein add

2 (15 oz) cans low sodium canellini beans, drained, rinsed and smashed

3 cups shredded or diced chicken




  1. Heat oil in a medium pot over medium-high heat.  Add onion, kale, celery, zucchini, garlic, thyme, sage, salt, pepper.  Cook until tender, about 5 minutes.
  2. Add chicken broth and tomatoes (and chicken if adding) and bring to a boil.
  3. Add spinach leaves (and beans if adding) and cook until the spinach is wilted, about 3 minutes.  Taste and adjust seasoning to your preference.



Note: Many people I make this for can’t have Parmesan cheese but we think it’s excellent in the soup so I add fresh Parmesan to the individual bowls.

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