Tuscan Vegetable Soup

Recipe by ratherbeswimmin

In ' The Food You Crave' by Ellie Krieger. Per serving--143 cal, 4g fat, 5 g fiber

Top Review by Chris 5

As is, it would have been a bland. But I went to the FoodNetwork website and looked at the comments there and heck..any soup recipe will always need a bit of tweaking to suit the individuals taste.

I added 3 cloves of minced garlic, a couple of seeded and diced jalapenos, a good teaspoon of crushed red pepper, and added about 1/2-3/4 cup of spicy V8 juice when I added the tomatoes. I also added a can of white corn. I simmered it a bit longer than stated.

Even with those changes, it wasn't too spicy. Verdict? Good, filling, endless possibilities, makes a ton, and will freeze well. I'll make it often!

Ingredients Nutrition


  1. In a small bowl, mash half the beans; set aside.
  2. Heat the oil in a big pot over med-high heat; add in onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper; cook/stir occasionally, until the vegetables are tender, about 5 minutes.
  3. Add in the broth and tomatoes; bring to a boil.
  4. Add in mashed and whole beans and the spinach; cook until spinach is wilted, about 3 minutes.
  5. Taste and adjust w/ salt and pepper.
  6. Serve topped with Parmesan, if desired.

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