Tuscan Vegetable Soup Recipe

Published on December 2nd 2023 by Jennifer Dodd.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Close up view of Tuscan Vegetable Soup_

Nothing warms you up in the winter like a hot bowl of soup. And this Tuscan Vegetable Soup recipe is what you need for those cold days. All it takes is a handful of healthy vegetables and cannellini beans simmered in a herb tomato broth, and you have a nutritious meal ready in only 45 minutes. Serve with some freshly made Vegan Garlic Bread!

How many carbs are in a bowl of tuscan vegetable soup?

There are 28 grams of carbs in a bowl of Tuscan vegetable soup. 

What order do you put vegetables in soup?

When making soup it's best to add in the harder vegetables, such as carrots and other root vegetables first as they will take the longest to cook. 

How do you make tuscan vegetable soup savory?

Adding seasonings such as herbs, salt and pepper will make Tuscan vegetable soup more savory.  

What is the secret to making tuscan vegetable good soup?

The key to making Tuscan vegetable soup good is using high-quality, seasonal produce, as well as letting the soup simmer slowly to infuse all the flavors. 

Author: Jennifer Dodd
Average: 5 (2 votes)
Total rating includes sum of all comments and anonymous votes.

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Time & Serves

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
4 persons


  • 1 tablespoon Olive Oil

  • 1 Yellow Onion, peeled, diced small 

  • 3 cloves Garlic, peeled, minced

  • 2 medium Carrots, peeled, diced medium

  • 2 stalks Celery, diced medium

  • 1 teaspoon Oregano, chopped

  • 1 tablespoon Basil, chopped

  • 1 (14.5-ounce) can Diced Tomatoes

  • 1 (15-ounce) can Cannellini Beans, drained and rinsed

  • 4 cups Vegetable Broth

  • 1 teaspoon Kosher Salt

  • 1/2 teaspoon Freshly Ground Black Pepper


  • 3 cups Tuscan Kale, leaves chopped


Add the olive oil into a large pot setting it onto medium heat for 1 minute. 

Prepare the pot

Stir in the onions and cook until they're translucent for 2 minutes. 

Sauté onion in the pot

Add garlic, carrots, and celery, stir, and cook the vegetables for 5 minutes. 

Sauté garlic, carrots and celery

Add the oregano, basil, tomatoes, cannellini beans, and vegetable broth. Simmer for 25 minutes until the vegetables are fork-tender. 

Simmer the vegetables

Season the soup with salt and pepper before adding the kale to wilt for 2 minutes. 

Season the vegetable soup and add the kale

Portion the soup into bowls before serving hot. 

Serving the Tuscan Vegetable Soup
Jennifer Dodd

Savor the taste of culinary excellence with Jennifer, where each dish tells a story of tradition and adventure.

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