Terrific Tuscan Vegetable Soup - Ellie Krieger

READY IN: 35mins
Recipe by Chicagoland Chef du Jour

A meal both filling and fulfilling! The flavors are great. This comes together so fast. It can be made ahead, just add the spinach 3 minutes before serving, enjoy!

Top Review by hvyrescue23

The recipe for this was very good in it being an Italian Tuscan vegetable soup I added a few other things to the recipe. I added Italian seasoning along with meatballs. In eating our first helping I thought you could also add small baby potatoes and corn to add more vegetables to this recipe. Anyway you look at it this recipe it leaves a lot of thought of what you can do to spice it up.

Ingredients Nutrition


  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, 1/2 teaspoon of salt and 1/4 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. Serve topped with Parmesan, if desired.

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