This Tuscan Vegetable Soup with White Beans and Parmesan is good enough to eat as a main dish.
I don’t know about you, but there have been days this winter that have needed some major warming up. Soup is a great solution! A bowl of soup warms you up more than a mug of hot chocolate, so make this Tuscan Vegetable Soup right away! It’s full of a ton of veggies in a delicious broth with white beans and Parmesan cheese mixed in too.
- olive oil
- fresh thyme
- chicken broth
- Parmesan rind (optional)
- canned cannellini beans
- canned chopped tomatoes
- kale or spinach
- white sugar
- grated Parmesan cheese
- fresh basil
- salt and freshly ground black pepper
This might seem like a very long list of ingredients for a recipe. It is! But it’s essential to get all of those fabulous vegetables into one soup. Don’t let the list frighten you!
How to make Tuscan Vegetable Soup:
The full, printable recipe is at the end of this post. You will need a large soup pot for this recipe. It’s all made on the stove.
When it comes to vegetable soup recipes, this one is a good one. There are so many delicious veggies in it! Feel free to change things up as you see fit.
Use fresh oregano instead of thyme. Add in your own favorite veggies (or leave out the ones you don’t care for). And you can leave out the cheese entirely to make this a dairy free soup.
We do love a bowl of this Tuscan Vegetable Soup with a heavy sprinkle of Parmesan cheese on top. It’s so delicious and filling. Enjoy!
Here are a few more vegetable soup recipes you might like to try:
- Turkey Vegetable Soup
- Italian Vegetable Soup
- Crockpot Vegetable Beef Soup
- Autumn Vegetable Soup
- Italian Sausage Vegetable Soup
Tuscan Vegetable Soup with White Beans and Parmesan
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 tablespoons chopped fresh thyme
- 4 medium garlic cloves, minced
- ¼ head green cabbage, cut into ½-inch pieces
- 4 stalks celery, cut into ½-inch pieces
- 3 large carrots, cut into ½-inch pieces
- 10 cups chicken broth
- 2 medium potatoes, cut into ½-inch pieces
- Parmesan cheese rind (optional)
- Two 15.5-ounce cans cannellini beans, rinsed and drained
- One 14.5-ounce can chopped tomatoes, with juices
- 2 cups chopped kale or spinach
- 4 medium zucchini, cut into ½-inch pieces
- 1 teaspoon salt
- 1 teaspoon granulated white sugar
- 1 cup (about 3-ounces) grated fresh Parmesan cheese
- ½ cup chopped fresh basil
- freshly ground black pepper and olive oil, for serving (optional)
- In a large pot, heat the olive oil over medium heat. Add the onion, thyme, and garlic; sauté 5 minutes. Add the cabbage, celery, and carrots; sauté 10 minutes. Add the broth and potatoes. Add the Parmesan cheese rind, if using. Bring to boil. Reduce heat; cover and simmer 1 hour.
- Add the beans, tomatoes, kale (or spinach), zucchini, salt and sugar. Cover and simmer until the vegetables are tender, about 20 minutes longer.
- Just before serving, stir in the cheese and the fresh basil. Divide the soup among bowls. Top each serving with ground pepper and a swirl of additional olive oil and a sprinkle of more Parmesan, if desired.
- If preparing this recipe as gluten free, just be sure to use brands of beans and broth that are known to be GF.
- If preparing this recipe as vegetarian, use vegetable broth in place of chicken broth.