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
- 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.
- Add chicken broth and tomatoes (and chicken if adding) and bring to a boil.
- 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.