Terrific Tuscan Vegetable Soup - Ellie Krieger

READY IN: 35mins
Recipe by Chicagoland Chef du

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 GraceFace

I just finished making this and had to review it. It's a perfect 5 stars! The only thing I did different was added roasted corn and it was stellar. I made it with vegetable broth because I don't eat anything meat based. Full of veggies and so healthy and filling. I made it even healthier by using everything organic. Perfect for a cold and rainy day in Chicago. And the best part is even my 2 year old loves it!

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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