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    Home » Recipes » Soups & Stews

    January 19, 2015 32 Comments

    Tuscan Vegetable Soup

    6.5K shares
    Jump to Recipe

    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.

    Tuscan-Vegetable-Soup



    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.

    bean-tuscan-vegetable-soup-recipe

    Now on to the soup!

    vegetables-for-white-bean-tuscan-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.

    saute-veggies-for-tuscan-soup

    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.

    tuscan-soup-recipe

    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.

    tuscan-soup-with-kale

    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.

    vegan-tuscan-soup

    Print Recipe
    5 from 14 votes

    Tuscan Vegetable Soup

    Hearty, mouth loving, tummy warming, jam-packed full of healing veggie power, Tuscan Vegetable Soup.
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course : Soup
    Cuisine : AmericanCanadiantuscan
    Servings: 8
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    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
    US Customary - Metric
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    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

    Calories: 168kcal
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    Feature Ingredient: White Kidney Beans. 143 Days, 63 Recipes to go!

    Bon Appetegan!

    Sam

    « Sweet & Spicy Sriracha Tofu
    Melty Stretchy Gooey Vegan Mozzarella »

    Reader Interactions

    Comments

    1. Darcie McCabe says

      March 27, 2022 at 9:11 am

      5 stars
      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!!!

      Reply
      • Sam Turnbull says

        April 01, 2022 at 4:29 pm

        So happy you enjoyed it!

        Reply
    2. Fenice says

      March 13, 2022 at 1:00 pm

      5 stars
      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!

      Reply
    3. Emma F says

      January 23, 2022 at 6:59 am

      Does this freeze well? Maybe before the kale?
      Thanks

      Reply
    4. Charlotte says

      March 21, 2021 at 12:40 am

      5 stars
      So delicious and so easy! This is a go-to recipe for my family. Thank you!

      Reply
    5. Jenn says

      December 22, 2020 at 8:15 am

      5 stars
      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.

      Reply
    6. Kirsten says

      November 08, 2020 at 6:50 pm

      5 stars
      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!

      Reply
    7. susan says

      September 01, 2020 at 7:31 pm

      5 stars
      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.:)

      Reply
    8. Bill Fox says

      April 27, 2020 at 1:53 pm

      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!

      Reply
    9. Gina Bisaillon says

      February 28, 2020 at 12:56 pm

      5 stars
      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!

      Reply
      • Sam Turnbull says

        March 09, 2020 at 9:14 am

        Sounds great!

        Reply
    10. Trish says

      January 06, 2018 at 10:29 pm

      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.

      Reply
      • Sam Turnbull says

        January 07, 2018 at 9:27 am

        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.

        Reply
    11. Patrice says

      November 19, 2017 at 7:20 am

      Hello! What is the serving amount?

      Reply
    12. Emily Folse says

      March 02, 2016 at 2:18 am

      5 stars
      This soup was absolutely delicious! I made it for my flatmates (all omnivores), and they all went back for seconds!

      Reply
      • Sam says

        March 02, 2016 at 8:22 am

        Oh I love that! All the omnivores, circling the pot of soup. Great visual. 🙂

        Reply
    13. Danielle says

      December 14, 2015 at 7:48 pm

      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.

      Reply
      • Sam says

        December 15, 2015 at 9:19 am

        Wow! That's awesome. You're so super welcome Danielle 🙂

        Reply
    14. Laura says

      October 31, 2015 at 6:57 pm

      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!

      Reply
      • Sam says

        November 01, 2015 at 9:19 am

        Awwww you're welcome Laura! So happy you loved the recipe. I hope it scared your cold away!

        Reply
    15. Hailey Brianna says

      October 16, 2015 at 3:10 pm

      Mmm I'm in the middle of making this right now! So excited for this. Thanks for sharing! 🙂

      Reply
      • Sam says

        October 16, 2015 at 6:58 pm

        Yay! I hope you enjoy the recipe Hailey. 🙂

        Reply
    16. Linda says

      February 11, 2015 at 9:50 am

      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 !!!!

      Reply
      • Samantha Turnbull says

        February 11, 2015 at 5:30 pm

        Yay! So glad you loved it Linda. It's cold and wintery here in Toronto too. Brr. I hope you enjoy many more recipes 😉

        Reply
    17. Rachel @ The Conscious Dietitian says

      January 23, 2015 at 10:34 pm

      YUMMM!! looks super amazing! Glad I found your blog on the BlogHer facebook page. Never enough healthy,yummy recipes 🙂

      Reply
      • Samantha Turnbull says

        January 24, 2015 at 8:41 am

        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.

        Reply
    18. TOTS Family (@totsfamily) says

      January 20, 2015 at 2:39 pm

      This looks so amazing. I have most of those ingredients right now and might just whip some up!

      Reply
      • Samantha Turnbull says

        January 21, 2015 at 5:33 pm

        Thank you! I love when you just happen to have all the ingredients on hand. Enjoy! 🙂

        Reply
    19. Brenda says

      January 20, 2015 at 2:33 pm

      Looks yummy! I love a good hearty soup during winter. I also love the new nutrition info at the bottom of the recipe too.

      Reply
      • Samantha Turnbull says

        January 21, 2015 at 5:34 pm

        You really can't beat a good hearty soup. I'm glad you're a fan of the nutrition info 🙂

        Reply
    20. pinkynewman says

      January 20, 2015 at 9:18 am

      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. 🙂

      Reply
      • Samantha Turnbull says

        January 20, 2015 at 11:01 am

        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 🙂

        Reply

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