Hearty, mouth loving, tummy warming, jam packed full of healing veggie power, Tuscan Vegetable Soup. This is exactly what I need this time of year. It's one of those recipes I wish I had simmering on the stove at all times, and am really not sure why I don't as it only takes 40 minutes to whip up. White kidney beans, sweet potato, tomato, kale, carrots and celery. Um, yes please! It's the perfect soup for combating flu season and cold winter nights, all while being incredibly scrumptious. Good bye evil colds, hello yum in my tum.
Hey good news! For you calorie conscious, or nutrition nuts, (I'm a nutrition nut!) from now on, I will be adding nutritional information for my culinary creations. You can find it at the just below the recipe. Let me know if you like this addition. If there are any past recipes in particular you are curious about, I can go back in history, (ooh time travel), and add the information there as well.
Now on to the soup!
Start by peeling the carrot and sweet potato. Then chop them up along with the celery and onion. Finely mince the garlic and set aside. Drain and rinse the kidney beans and set them aside too.
Heat olive oil in a large soup pot. Sauté the carrot, sweet potato, celery, and onion, until they begin to soften, about 10 minutes. Add the garlic and spices and cook for another 2 minutes until the spices are fragrant.
Add the broth and use your spoon to scrape any browned bits off the bottom of the pan. Add in the tomatoes and beans. Cover and simmer for 15 minutes.
The soup is almost ready now. Just toss in the chopped kale and stir to incorporate. Cook until kale is wilted, about another 5 minutes. Serve hot with crusty bread.
Tuscan Vegetable Soup
Ingredients
- 2 tablespoons olive oil
- 2 carrots, peeled and chopped
- 1 medium sweet potato, peeled and cubed
- 1 yellow onion, chopped
- 2 ribs celery, chopped
- 4 cloves garlic
- 1 bay leaf
- ¼ teaspoon red pepper flakes
- ½ teaspoon dried basil
- ¼ teaspoon dried sage
- 1 qt. vegetable broth (4 cups)
- 28 oz cans white kidney beans (4 cups), drained and rinsed
- 14 oz can crushed tomatoes
- 2 cups kale, chopped
- Salt & pepper to taste
Instructions
- Heat the olive oil in a large sauce pan over medium high heat. Add the carrots, sweet potato, onion, and celery. Sauté for about 10 minutes until the vegetables soften.
- Add the garlic, bay leaf, red pepper flakes, basil, and sage and cook for about another 2 minutes until the spices become fragrant.
- Add the broth and use a wooden spoon to scrape all the brown bits off the bottom of the pan. Add the beans, and tomatoes. Cover and let simmer for 15 minutes.
- Add the kale and stir to incorporate it, simmer for another 5 minutes until the kale wilts. Adjust seasoning as needed, then serve hot with some crusty bread. Yum!
Nutrition
Feature Ingredient: White Kidney Beans. 143 Days, 63 Recipes to go!
Bon Appetegan!
Sam
Darcie McCabe says
Tried this for dinner last night with only one switch, spinach for kale.. we're out of kale. But it was very tastie. It made my tastebuds sing. I will be making this one again!!!
Sam Turnbull says
So happy you enjoyed it!
Fenice says
I’ve made this soup quite a few times because it’s so easy, so fresh, so delicious and so flexible. I’ve subbed chard and spinach for the kale, used parsnips instead of sweet potato, added some leftover roasted garlic - this lovely soup recipe adapts to substitutes and rewards us with a comforting bowlful of yum. Thank you, Sam!
Emma F says
Does this freeze well? Maybe before the kale?
Thanks
Charlotte says
So delicious and so easy! This is a go-to recipe for my family. Thank you!
Jenn says
Made this for a gift for a new mom! She and her family loved it so much they asked me for the recipe! Sam never disappoints.
Kirsten says
Great soup! I’ve made this twice now and enjoyed it immensely both times. Hearty, well-seasoned, and packed with tasty nutritious things. Thanks for the recipe!
susan says
Hi, Sam, I made this soup on the weekend and have been enjoying it for dinner every day since. It gets better and better.:) I did not have any white kidney beans on hand so I used your favorite chickpeas!! Really good soup with readily available ingredients. I am now going to check out some of your other soups! Any suggestions as to your favorite? Thank you for the great recipes! I love the tofu bites.:)
Bill Fox says
I made this soup this morning. Despite messing up and starting step three before I noticed that I had skipped step two, I made up for it by sautéing the garlic in a separate pan before adding it. But I had already thrown in all of the other spices before it crossed my mind to sauté them. Since I didn't have the tomatoes, I used part of an already open can of puréed tomatoes. It still turned out well enough, i.e. very yummie. I'll do better next time. Then I threw some of your "egg" salad into a wheat tortilla and made a wrap. I need to go for a walk!
Gina Bisaillon says
I make a very similar soup and I like it best when I have some green peppers and/or green beans around! When I serve it, I like to add a small spoonful of pesto, either homemade or store-bought. Yum!
Sam Turnbull says
Sounds great!
Trish says
I made this as my very first plant-based meal. It was delicious and I feel very proud of myself for stepping out of my comfort zone. Thanks for making this complex topic seem so simple! I look forward to trying more recipes and buying your book.
Sam Turnbull says
Wow! Congrats, Trish. I'm so happy you found me, many easy recipes for you to test out. Let me know if you ever have any questions.
Patrice says
Hello! What is the serving amount?
Emily Folse says
This soup was absolutely delicious! I made it for my flatmates (all omnivores), and they all went back for seconds!
Sam says
Oh I love that! All the omnivores, circling the pot of soup. Great visual. 🙂
Danielle says
This soup has won back my love of being in the kitchen. Amazing. Easy to prepare, readily available ingredients and restaurant worthy taste.
Huzzah. Thank you.
Sam says
Wow! That's awesome. You're so super welcome Danielle 🙂
Laura says
I am starting to feel a cold coming on and I made this soup tonight. AMAZING! One of the easiest and tastiest soups I've ever made. Love the sweet potato especially. I had spinach on hand so I used that instead of kale and it was still excellent. Can't wait to try your veggie stew next. Thanks for another great recipe!
Sam says
Awwww you're welcome Laura! So happy you loved the recipe. I hope it scared your cold away!
Hailey Brianna says
Mmm I'm in the middle of making this right now! So excited for this. Thanks for sharing! 🙂
Sam says
Yay! I hope you enjoy the recipe Hailey. 🙂
Linda says
I made this soup last night for dinner and it was delicious! A great soup for a cold wintery evening in Iowa! I look forward to trying some of your other recipes! Thanks !!!!
Samantha Turnbull says
Yay! So glad you loved it Linda. It's cold and wintery here in Toronto too. Brr. I hope you enjoy many more recipes 😉
Rachel @ The Conscious Dietitian says
YUMMM!! looks super amazing! Glad I found your blog on the BlogHer facebook page. Never enough healthy,yummy recipes 🙂
Samantha Turnbull says
Hi Rachel,
Thank you!! I love BlogHer 🙂 So true, never enough healthy yummy recipes. I checked out your blog, yum! You had me at popcorn.
TOTS Family (@totsfamily) says
This looks so amazing. I have most of those ingredients right now and might just whip some up!
Samantha Turnbull says
Thank you! I love when you just happen to have all the ingredients on hand. Enjoy! 🙂
Brenda says
Looks yummy! I love a good hearty soup during winter. I also love the new nutrition info at the bottom of the recipe too.
Samantha Turnbull says
You really can't beat a good hearty soup. I'm glad you're a fan of the nutrition info 🙂
pinkynewman says
This looks delicious and simple, my favourite kind of cooking. I love the new nutrition facts. Can you add how big the serving is? Otherwise, I might scoop up a huge bowl of it and pretend it's only 168 calories. I can fool myself like that. 🙂
Samantha Turnbull says
My favourite kind of cooking too! The serving size is listed at the top of the recipe under "Prep time", I also made a note at the bottom of the recipe that 1 serving is 1/8 of the recipe. Don't worry about eating too much of this soup! It's full of fiber and nutrients 🙂