Terrific Tuscan Vegetable Soup

READY IN: 30mins
Recipe by tinebean21

From USA Weekend 2/26/12 by Ellie Krieger "This Italian-style recipe is packed with six vegetables varieties -- plus beans -- making it an excellent source of fiber, vitamins A and C, and a good source of protein and minerals -- all for less than 150 calories a serving. mashing some of the beans before putting them in the soup thickens the herb-infused broth, giving it a hearty body."

Top Review by Julie F

I liked this soup, but didn't love it. It definitely gets bonus points for being low fat and healthy, but it isn't something I really looked forward to having leftover. It is easy and nice to use up some veggies sitting in the fridge. I love Ellie Krieger, but prefer some of her other healthy recipes.

Ingredients Nutrition


  1. In a small bowl, mash half of the beans with a masher or the back of a spoon; set aside.
  2. Heat oil in a large soup pot over med-high heat. Add onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper, until the vegetables are tender (about 5 mins).
  3. Add broth and tomatoes and bring to a boil.
  4. Add the mashed and whole beans and the spinach leaves; cook until the spinach is wilted, about 3 minutes more.
  5. Serve topped with the parmesan, if desired.

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