Tuscan Vegetable Soup

Tuscan Vegetable Soup

As part of Meat Free May, I’ve found myself eating a fair amount of soups and salads. One of my favorite soups that I’ve made so far has been a Tuscan Vegetable Soup recipe that I found on the Food Network website. I made a couple of minor modifications to the recipe to suit my own preferences and tastes, but the recipe is largely unchanged. It’s a delicious and satisfying recipe, packed with tons of veggies and plenty of flavor. It’s not only been a great addition to my Meat Free May, but also to my 50 in 15 Challenge.

If you’re in the mood for a good bowl of vegetarian- and vegan-friendly soup, give this one a try. You’ll be happy you did.


  • 15 oz. can low-sodium Canellini beans, rinsed and drained
  • 1 tbsp. olive oil
  • 1 c. diced onion
  • 1/2 c. carrots, diced
  • 1/2 c. celery, diced
  • 1 c. zucchini, diced
  • 1 c. yellow squash, diced
  • 1 clove garlic, minced
  • 1 tsp. dried thyme
  • 1 tsp. dried rosemary
  • 1 tsp. sea salt
  • 1/2 tsp. fresh black pepper
  • 4 c. low-sodium vegetable broth
  • 14.5 oz. can no-salt-added diced tomatoes
  • 2 c. baby spinach leaves, chopped


  1. Heat oil in a large soup pot over medium-high heat. Add veggies, herbs, salt, and pepper. Cook until vegetables are tender (about 5-7 minutes), stirring occasionally.
  2. Add broth and tomatoes (with the juices) and bring to a boil.
  3. Add beans and spinach leaves, and cook until the spinach is wilted, about 3 minutes.
  4. Optional: Serve topped with Parmesan cheese, if desired.


Like most soup recipes, this one is very flexible. You can substitute in/out different veggies based on what you have on hand, and/or your personal taste. The thing I love about this recipe is that it’s vegetarian- and vegan-friendly (assuming you don’t top with cheese when you serve), and it’s so delicious that anyone will enjoy it. Trust me, you’ll definitely want to give this recipe a try if you’re looking for a tasty and nutritious bowl of soup. You’ll be glad you did.

Bon Appétit!


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