Tuscan Bean and Vegetable Soup
Prep time
Cook time
Total time
Serves: 6-8
  • 1 (15-ounce) can low-sodium canellini beans, drained and rinsed
  • 1 tablespoon olive oil
  • ½ large onion or 1 small onion diced (about 1 cup)
  • 3 carrots, diced (about ½ cup)
  • 3 stalks celery, diced, (about ½ cup)
  • 1 zucchini, diced (about 1½ cups)
  • 2 clove garlic, minced
  • 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
  • 2 teaspoons chopped fresh sage leaves (or ½ teaspoon dried)
  • 1 teaspoon chopped fresh oregano (or ¼ teaspoon dried)
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 5-6 cups vegetable broth
  • 1 (14.5-ounce) can no salt added diced tomatoes
  • 3 cups chopped baby spinach leaves
  • ⅓ cup freshly grated Parmesan, optional
  1. In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
  2. Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, ¾ teaspoon of salt and ½ teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
  3. 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.
  4. Let soup sit on very low heat for 20 minutes to allow flavors to come together.
  5. Serve with parmesan cheese.
Feel free to add more or less herbs. I tend to like a lot of herbs so I add more than this recipe typically calls for. I also tend to add more broth - you can decide once the soup has been simmering for a while if you would like to add more. I had fresh oregano and fresh sage, but I used dried thyme.
Recipe by Stuck On Sweet at https://www.stuckonsweet.com/tuscan-bean-soup-with-vegetables/