Alright, come on in, kick off your shoes, and let’s get cooking! Today, we’re making one of my absolute favorite dishes, especially when the weather starts to get a little chilly: tuscan vegetable soup. It’s one of those recipes that just warms you from the inside out, and it’s so versatile that you can throw in whatever veggies you have on hand. Last week, I had a bunch of zucchini and some slightly sad-looking carrots that needed to be used up, and this tuscan vegetable soup was the perfect solution.
I remember my grandma making a version of this tuscan vegetable soup when I was a kid. She always had a huge garden, and this was her way of using up all the bounty. The aroma that filled her kitchen as it simmered away is something I’ll never forget. It always tasted like love, if that makes any sense. And honestly, that’s what I try to capture every time I make it. It’s a hug in a bowl!
Even better? This tuscan vegetable soup is super easy to make. Even on the busiest weeknights, I can whip up a batch in under an hour. And my picky eaters? They actually eat their vegetables when they’re swimming in this flavorful broth! Plus, it’s a fantastic way to sneak in extra nutrients. They might grumble a little when they see the green stuff, but one bite and they’re hooked! This tuscan vegetable soup is also perfect for meal prepping. It tastes even better the next day, after the flavors have had a chance to meld together. It makes for a quick and easy lunch.
Now, I know some people are intimidated by soup-making, but trust me, it’s really not that hard. I used to be terrified of messing it up, but once I realized it’s more of a guideline than a strict recipe, I started having so much fun with it. Don’t worry if you don’t have every single ingredient on the list. Feel free to substitute, add, or take away depending on what you like and what you have available. This tuscan vegetable soup is very forgiving. You can also adjust the seasoning to your liking.
Honestly, I can’t wait for you to try this tuscan vegetable soup. It’s become such a staple in our house, and I just know your family is going to love it too. Grab your apron, and let’s get started!
Ingredients
Okay, let’s gather our ingredients. Don’t worry if you don’t have exactly everything on this list. The beauty of tuscan vegetable soup is that it’s really flexible.
- 2 tablespoons olive oil: Good quality olive oil is key for that authentic Tuscan flavor. I usually get mine from a local Italian deli.
- 1 large onion, chopped: Yellow or white onion works great. I usually chop mine pretty finely so it disappears into the soup.
- 2 carrots, chopped: I like to chop them into small rounds, but you can dice them too.
- 2 celery stalks, chopped: Again, small dice is best. If you don’t have celery, a little fennel bulb can add a similar flavor.
- 4 cloves garlic, minced: Fresh garlic is a must! I use a garlic press because I’m lazy, but mincing it works too.
- 1 teaspoon dried oregano: Oregano is a classic Tuscan herb.
- 1/2 teaspoon dried basil: Basil adds a touch of sweetness.
- 1/4 teaspoon red pepper flakes (optional): For a little kick! My husband likes it spicy, so I usually add a pinch.
- 8 cups vegetable broth: You can also use chicken broth if you prefer, but vegetable broth keeps it vegetarian.
- 1 (28 ounce) can crushed tomatoes: I prefer crushed tomatoes over diced because they create a smoother texture.
- 1 (15 ounce) can cannellini beans, rinsed and drained: Cannellini beans are the traditional white bean used in tuscan vegetable soup.
- 1 cup chopped zucchini: You can also use other summer squash, like yellow squash.
- 1 cup chopped kale: Spinach or chard works too. Just make sure to remove the tough stems.
- 1/2 cup small pasta (ditalini or elbow macaroni): This adds a nice heartiness to the soup.
- Salt and pepper to taste: Don’t be afraid to season generously!
- Fresh parsley, chopped, for garnish: Adds a pop of freshness.
- Grated Parmesan cheese, for serving: Because everything is better with Parmesan cheese!
Here’s a little kitchen secret my mom taught me: when using dried herbs, rub them between your fingers before adding them to the pot. It releases their oils and makes them more fragrant. This small thing will boost the flavor of this tuscan vegetable soup tremendously!
For the beans, if you don’t have cannellini, you can use great northern beans. They’re very similar. Just make sure to rinse and drain them well before adding them to the tuscan vegetable soup. I always keep a few cans in my pantry for easy meals. Speaking of easy meals, this tuscan vegetable soup is also a great way to use up leftover cooked vegetables. If you have some roasted vegetables from the night before, throw them in!
Step-by-Step Instructions
Alright, let’s get this tuscan vegetable soup cooking! Don’t be intimidated. This is easier than you think, I promise!
- Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. This step is important for building the flavor of the tuscan vegetable soup, so don’t rush it. Stir occasionally to prevent burning. Sautéing, also known as sweating the vegetables, helps to draw out their natural sugars and create a deeper, more complex flavor profile. Make sure your pan isn’t too crowded; if it is, the vegetables will steam instead of sauté, which won’t give you the same results.
- Add the garlic and herbs: Add the garlic, oregano, basil, and red pepper flakes (if using) and cook for another minute, until fragrant. Be careful not to burn the garlic! Burnt garlic is bitter and will ruin the flavor of the tuscan vegetable soup. Garlic cooks very quickly, so it’s important to keep a close eye on it during this step. Adding the herbs at this stage allows their essential oils to be released, infusing the soup with their aromatic goodness.
- Pour in the liquids: Pour in the vegetable broth and crushed tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes. Simmering is what really allows the flavors to develop. I like to put the lid on slightly ajar. This gentle simmering process allows the flavors of the vegetables, herbs, and broth to meld together, creating a rich and harmonious base for the soup. It also helps to tenderize the vegetables further.
- Add the beans and vegetables: Add the cannellini beans, zucchini, and kale. Continue to simmer for another 10 minutes, or until the vegetables are tender. Don’t overcook them. You want them to retain a little bit of their texture. Make sure you stir this tuscan vegetable soup every so often. Adding the beans and vegetables in stages ensures that everything is cooked to perfection. The cannellini beans add a creamy texture and nutty flavor, while the zucchini and kale provide a boost of nutrients and vibrant color.
- Cook the pasta: Add the pasta and cook according to package directions, usually about 8-10 minutes. Cooking the pasta directly in the tuscan vegetable soup adds starch to the broth, making it thicker and creamier. The pasta adds heartiness to the soup, making it a more substantial meal. Ditalini or elbow macaroni are classic choices, but you can use any small pasta shape you like.
- Season and serve: Season with salt and pepper to taste. Taste and adjust the seasoning as needed. A squeeze of lemon juice can also brighten up the flavors. Ladle the tuscan vegetable soup into bowls and garnish with fresh parsley and grated Parmesan cheese. Fresh parsley adds a pop of freshness and visual appeal, while grated Parmesan cheese provides a salty, umami-rich finish. A drizzle of extra virgin olive oil can also add a touch of richness and flavor.
Here’s a little trick I learned the hard way: don’t add the pasta until the very end. If you add it too early, it will absorb all the liquid and you’ll end up with a mushy mess. Also, if you want to make this tuscan vegetable soup in a slow cooker, you can add all the ingredients (except the pasta) to the slow cooker and cook on low for 6-8 hours. Then, add the pasta during the last 30 minutes.
And here’s something my family loves: sometimes I’ll take a cup of the soup and blend it with an immersion blender to make it extra creamy. Then I stir it back into the pot. It adds a wonderful velvety texture to the tuscan vegetable soup. This technique also works well to sneak in more veggies for picky eaters.
Serving Ideas
Okay, so the tuscan vegetable soup is ready, but what should we serve it with? Well, in our house, it’s pretty simple. We usually just have it with some crusty bread for dipping. I mean, who can resist sopping up all that delicious broth? It is the perfect weeknight meal for my family.
We also love serving this tuscan vegetable soup with a simple green salad. Arugula with a lemon vinaigrette is especially good. The peppery arugula complements the richness of the soup perfectly. For my family it is a complete meal.
Sometimes, if I’m feeling fancy, I’ll make some garlic bread to go with it. Just spread some butter and minced garlic on slices of baguette and toast them in the oven until golden brown. It’s the perfect accompaniment to the tuscan vegetable soup. A sprinkle of Parmesan cheese on the garlic bread takes it to the next level of deliciousness.
Honestly, though, this tuscan vegetable soup is so flavorful and hearty that it really doesn’t need much else. It’s a complete meal in itself. The flavors are all there to make this a family favorite. The kids usually ask for seconds, and there are rarely any leftovers.
If you want to dress it up a bit, you can add a dollop of pesto on top. Pesto adds a burst of fresh, herby flavor that is amazing with this tuscan vegetable soup. You can also drizzle a little extra olive oil over the top for richness and flavor. My family are always very appreciative when I make them this tuscan vegetable soup.
And speaking of leftovers, this tuscan vegetable soup is even better the next day! The flavors have had a chance to meld together, and it’s just so comforting. I often make a big batch on Sunday so we can have it for lunch during the week. It’s a great way to have a healthy and delicious meal ready to go.
FAQs
Okay, I know you probably have some questions about this tuscan vegetable soup, so let’s get to them! I’ve been making this soup for years, so I’ve probably encountered any issues you might run into.
Can I make this soup ahead of time?
Absolutely! In fact, I highly recommend it. The flavors develop even more overnight. Just store it in an airtight container in the refrigerator for up to 3 days. This also gives the tuscan vegetable soup a chance to rest and let the flavors marry. The soup will thicken as it sits, so you may need to add a little extra broth or water when you reheat it.
Can I freeze this soup?
Yes! Let it cool completely, then transfer it to freezer-safe containers or bags. It will keep in the freezer for up to 2 months. When you’re ready to eat it, thaw it overnight in the refrigerator and reheat on the stovetop. Freezing the soup may slightly alter the texture of the pasta, but it will still be delicious.
Can I use different vegetables?
Of course! Feel free to substitute any vegetables you like. Carrots and celery are staples, but you can add bell peppers, green beans, or even sweet potatoes. Just be sure to adjust the cooking time accordingly. Every family has different tastes! Other great additions include spinach, escarole, and even roasted butternut squash.
Can I make this soup vegetarian/vegan?
Yes! This recipe is already vegetarian, but to make it vegan, simply omit the Parmesan cheese. You can also use nutritional yeast for a cheesy flavor. My mother-in-law is on a special diet so this tuscan vegetable soup has become a staple in my arsenal of recipes that will suit her. You can also use a plant-based broth to ensure it is completely vegan.
Can I add meat to this soup?
Sure! Cooked Italian sausage or shredded chicken would be delicious. Add it during the last 15 minutes of cooking. The possibilities are endless with this tuscan vegetable soup. You can also add bacon or pancetta for a smoky flavor. If you’re using raw meat, be sure to cook it thoroughly before adding it to the soup.
What if I don’t have cannellini beans?
Great northern beans are a good substitute. You can also use chickpeas or even kidney beans, though they will change the flavor slightly. Make sure you have some type of bean in your tuscan vegetable soup though, it really needs them. Beans add protein and fiber to the soup, making it more filling and nutritious.
My soup is too thick/thin! What do I do?
If your soup is too thick, add more broth or water until it reaches your desired consistency. If it’s too thin, simmer it uncovered for a longer period of time to allow some of the liquid to evaporate. This way you will achieve your perfect bowl of tuscan vegetable soup. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken the soup.
Conclusion
Well, there you have it! My family’s favorite tuscan vegetable soup recipe. I truly hope you give this a try. It’s one of those dishes that just makes you feel good from the inside out. You know that with this recipe you can whip up a quick batch in under an hour, even on the busiest weeknights. You can even sneak in extra nutrients for the kids!
Remember these few tips and your tuscan vegetable soup will turn out perfect:
- Don’t burn the garlic! Burnt garlic will make the whole soup bitter.
- Add the pasta last! If you add it too early, it will absorb all the liquid.
- Taste and adjust the seasoning! Salt and pepper are your friends.
My son loves it with a grilled cheese sandwich. And this tuscan vegetable soup always tastes better the next day!
This recipe has been passed down through generations in my family, and it’s a dish that always brings back fond memories. It is my hope that this tuscan vegetable soup can do the same for your family as well. It’s a good way to add a little culture and history to your dinner table.
Don’t be afraid to experiment with different vegetables and seasonings. The most important thing is to have fun and make it your own. And who knows, maybe this will become a new family favorite in your house too!
Happy cooking, and I hope this becomes as beloved in your kitchen as it is in mine! And please, share a picture with me if you try it! I would love to see the results of your tuscan vegetable soup.
Print5 Amazing Tuscan Vegetable Soup Recipe
This hearty Tuscan vegetable soup, also known as Ribollita, is packed with flavor and healthy ingredients. It’s perfect for a chilly evening and is even better the next day!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soup
- Method: Simmer
- Cuisine: Tuscan
- Diet: Vegetarian
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups vegetable broth
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 cup chopped kale
- 1 cup chopped spinach
- 1/2 cup ditalini pasta
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more.
- Pour in vegetable broth and crushed tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in cannellini beans, kale, spinach, and ditalini pasta. Cook until pasta is tender, about 10-12 minutes.
- Season with salt and pepper to taste.
- Serve hot with a drizzle of olive oil and a sprinkle of Parmesan cheese, if desired.
Notes
For a thicker soup, mash some of the beans against the side of the pot. You can also add leftover bread for a more authentic Ribollita.
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Tuscan, vegetable soup, Ribollita, vegetarian, healthy