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5 from 17 votes

Tuscan Vegetable Soup

Hearty, mouth loving, tummy warming, jam-packed full of healing veggie power, Tuscan Vegetable Soup.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8
Author: Sam Turnbull

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 ground 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

Calories: 168kcal

Find it online:

https://itdoesnttastelikechicken.com/tuscan-vegetable-soup/