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.
Ingredients
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
Instructions
Add the olive oil into a large pot setting it onto medium heat for 1 minute.
Stir in the onions and cook until they're translucent for 2 minutes.
Add garlic, carrots, and celery, stir, and cook the vegetables for 5 minutes.
Add the oregano, basil, tomatoes, cannellini beans, and vegetable broth. Simmer for 25 minutes until the vegetables are fork-tender.
Season the soup with salt and pepper before adding the kale to wilt for 2 minutes.
Portion the soup into bowls before serving hot.
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