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Tuscan Vegetable Soup

The Tuscan vegetable soup is just another great recipe from an Italian region with beautiful landscapes, an intense cultural life and one the most exquisite cuisines in the world. The home of Dante, Leonardo da Vinci and Puccini, Tuscany includes in its cuisine lots of vegetables, legumes, fresh fruits, mushrooms and bread, most of them seasoned with olive oil. This vegetable soup is a refined example of the Tuscany’s traditional cuisine.

Tuscany is famous for more than just a few unique dishes:

  • Crema Paradiso, which is a Tuscan creamed bacon
  • Pane classico integrale, which is an unsalted bread made with semolina, a purified wheat made of durum wheat
  • Ribbolita, a twice-cooked vegetable soup
  • Filone, which is a unsalted bread specific to this region

  • This Tuscan vegetable soup we’re about to discover brings out the best in Italian ingredients and Tuscan lifestyle. It’s an easy and light recipe, with an amazing taste, healthy and very light in calories and it serves for 6 to 12 bowls, depending on their sizes.


  • 1 tablespoon olive oil
  • 1 1/2 cups finely chopped onion
  • 1 1/2 teaspoon dried thyme / 2 tbsp of chopped fresh thyme
  • 3 teaspoons minced garlic
  • 4 cups coarsely chopped green cabbage
  • 14.5 ounces can Italian-style stewed tomatoes
  • 2 cups sliced celery
  • 2 cups diced (1/2-inch pieces) carrots or baby carrots
  • 8 cups low sodium chicken broth / vegetable broth
  • 3 cups diced (1/2-inch pieces) potato
  • 1/2 cup chopped fresh basil
  • 3 cups half-slices of zucchini, cut in half and after that in slices
  • 15 ounces can red kidney beans / white kidney beans, rinsed and drained
  • 1 tbsp/serving of shredded Parmesan cheese, to garnish
  • Preparation

    PreparationTake a large nonstick saucepan, pour some olive oil in it, and heat it at a medium temperature. When heated, add the garlic, the thyme and the onion and sauté for 3 to 5 minutes.

    Now stir in the cabbage, the tomatoes, together with the liquid from the can, the carrots and the celery and continue to sauté them for 10 minutes. It’s time now for the chicken broth to be added, together with the rest of the remaining ingredients (zucchini, basil, potatoes, and kidney beans) and bring to boil.
    After it starts boiling, reduce the heat, cover the saucepan and leave for another hour to simmer.

    When ready, put the soup into bowl and make sure you garnish each of them with a tablespoon of shredded Parmesan cheese.

    Tags: soup, vegetable soup, homemade soup, soup recipes, soup recipe, tuscan minestrone, tuscan vegetable soup

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