A cozy, flavor-packed Tuscan Vegetable Soup that brings the warmth of Italian countryside cooking to your table. Made with tender vegetables, creamy cannellini beans, and aromatic herbs, this hearty soup is a perfect choice for any season — comforting, wholesome, and satisfying.

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Ingredient Breakdown

Every ingredient in this rustic Tuscan soup plays an essential role in crafting its harmonious balance of flavors. The aromatic trio of onion, carrots, and celery forms a flavorful foundation known as a soffritto — a cornerstone of Italian cuisine that releases sweetness and depth when gently sautéed. Zucchini introduces a mild, buttery undertone, while garlic infuses a soft pungency that ties the vegetables together.

The broth is the soul of the soup, and your choice determines its richness. A vegetable broth keeps it light and plant-based, while a chicken broth provides a heartier, more layered taste. Fresh thyme and sage bring a garden-fresh aroma, but if using dried herbs, a smaller quantity ensures they don’t overpower the dish.

Cannellini beans are the key to this soup’s texture and heartiness. Half are mashed to create a naturally creamy consistency without the need for dairy, while the rest remain whole, adding body and rustic charm. Finally, baby spinach delivers a touch of color and earthiness that brightens every bowl.

Step-by-Step Preparation Guide

The process begins with the beans. Mashing half of them into a coarse paste ensures a smooth, velvety base once added to the broth. The other half are kept intact to give the soup its satisfying bite.

Next comes the sauté. In a large pot, olive oil gently warms before diced onion, carrots, celery, and zucchini are added. As they sizzle, their aromas deepen, and the garlic, thyme, and sage join to build a fragrant foundation. This stage is where flavor begins to bloom — the vegetables should soften but not brown.

Once the base is ready, the broth and diced tomatoes, with all their juices, are poured in. Stirring lifts any caramelized bits from the bottom of the pot, enriching the soup’s depth. When the mixture comes to a gentle boil, the mashed and whole beans are stirred through, adding body and smoothness.

As the soup simmers, the flavors meld into a comforting harmony. The final touch is the spinach, stirred in just before serving to maintain its vibrant green hue and delicate texture. A sprinkling of Parmesan cheese adds a savory finish that complements the Tuscan essence of the dish.

Recipe Tips & Frequently Asked Questions

How to prevent overcooking the vegetables:
Sauté them just until tender; they’ll continue softening as the soup simmers.

Adjusting consistency:
For a heartier texture, mash a few extra beans. For a lighter broth, add a splash more stock near the end.

Flavor boosters:
Drop in a Parmesan rind while simmering or sprinkle red pepper flakes for gentle heat. A touch of lemon juice can brighten the finish.

Storage and reheating:
Let the soup cool before refrigerating. It stays fresh for up to 4 days and tastes even better the next day. Reheat gently over low heat to preserve texture.

Can I make this soup completely vegan?
Yes. Use vegetable broth and omit Parmesan, or replace it with nutritional yeast for a cheesy flavor.

How can I make it ahead or freeze it for later?
The soup freezes beautifully without the spinach; add it fresh when reheating.

What’s a good substitute for cannellini beans?
Great Northern or navy beans offer similar creaminess and mild flavor.

How long can I store leftovers in the refrigerator?
Up to four days in a sealed container; reheat before serving.

What to Serve With This Recipe

A warm bowl of Tuscan Vegetable Soup pairs wonderfully with a slice of crusty artisan bread or garlic focaccia, perfect for soaking up the flavorful broth. To keep the meal balanced, serve it alongside a fresh arugula salad tossed with lemon vinaigrette. Roasted vegetables like bell peppers or eggplant make an earthy complement, while grilled chicken or salmon can turn it into a more substantial meal. For a true Italian touch, pour a glass of crisp Pinot Grigio or Chianti to complete the dining experience.

Creative Variations

This soup is endlessly adaptable. For added substance, stir in small pasta shapes like ditalini or orzo, or incorporate barley or rice for a wholesome, grainy depth. Kale or Swiss chard can replace spinach for a slightly heartier texture. To create a creamy version, a splash of coconut milk or light cream transforms it into a velvety comfort dish. If you prefer a non-vegetarian option, adding browned Italian sausage or diced pancetta infuses a rich, savory undertone that complements the beans and herbs beautifully.

Tuscan Vegetable Soup captures the spirit of rustic Italian home cooking — simple ingredients transformed into something warm, aromatic, and deeply satisfying. Each spoonful delivers a comforting blend of creamy beans, tender vegetables, and fragrant herbs, making it an ideal meal for cozy evenings or light lunches alike. Whether served solo or as part of a larger spread, it’s a timeless dish that brings the taste of Tuscany to every table.

Ingredients

1 tablespoon olive oil
½ large onion, diced (about 1 cup)
2 carrots, diced (about ½ cup)
2 stalks celery, diced (about ½ cup)
1 small zucchini, diced (about 1½ cups)
1 clove garlic, minced
1 (15-ounce) can low-sodium cannellini beans, drained and rinsed
1 (14.5-ounce) can no-salt-added diced tomatoes
32 ounces low-sodium chicken broth or vegetable broth
2 cups chopped baby spinach leaves
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons chopped fresh sage leaves (or ½ teaspoon dried)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
⅓ cup freshly grated Parmesan cheese, optional

Instructions

In a small bowl, use a fork or potato masher to crush half of the cannellini beans into a creamy paste and set them aside. This step helps thicken the soup naturally while preserving some whole beans for texture.

Warm the olive oil in a large soup pot over medium-high heat. Add the diced onion, carrots, celery, and zucchini, followed by the minced garlic, thyme, and sage. Season with salt and pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften and release their aroma.

Pour in the chicken or vegetable broth, along with the diced tomatoes and their juices. Stir well, scraping the bottom of the pot to release any flavorful bits. Bring the mixture to a gentle boil.

Add both the mashed beans and the remaining whole beans, stirring to combine. Reduce the heat to medium and simmer for a few minutes to let the flavors meld. Stir in the chopped spinach and cook until wilted and tender, about 3 minutes more.

Ladle the Tuscan vegetable soup into bowls and, if desired, sprinkle freshly grated Parmesan cheese on top before serving. Enjoy it warm with a slice of crusty bread for a wholesome, comforting meal.