Tuscan Vegetable Soup

5 from 1 vote

This Tuscan Vegetable Soup is hearty and full of Italian flavors! It's made with veggies, beans, pasta, and kale in a savory tomato broth.

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: Italian

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword: Italian vegetable soup, vegetable soup with pasta, Tuscan veggie soup,

Servings:

Calories: 128kcal

Author: Christine Rooney

Equipment

Dutch Oven or heavy-bottomed soup pot

Ingredients

2 Tbsp. olive oil
6 cloves garlic
1 onion any color
3-4 stalks celery
1 bell pepper red, orange, or yellow
3 cups green beans chopped, equals 12-16 oz.
6 cups vegetable broth
1 14 oz. can fire roasted diced tomatoes
1 tsp. Italian seasoning
1 15.5 oz. can kidney beans drained
2 cups gluten free rotini or any short pasta
2-3 cups chopped kale or hearty greens of choice
½ tsp. kosher salt split
½ tsp. pepper split
Parmesan cheese, red chili flakes, Italian herbs for garnish optional

US Customary - Metric

Instructions

Mince 6 cloves of garlic and 1 onion (any color).
Remove the top and bottom portion of 3-4 stalks of celery and discard. Cut the celery in half lengthwise and then dice into small chunks.
Dice 1 bell pepper (red, orange, or yellow).
Wash and trim 12-16 oz. of green beans, discarding the ends. Cut the beans into either halves or thirds (depending on your preference) (equals 3 cups of chopped green beans).
Place a cast iron Dutch oven or heavy-bottomed soup pot on the stove top and heat to medium-high. Add 2 Tbsp. of olive oil to the pot.
Once heated, add the minced garlic, onions, and celery. Sauté for 4-5 minutes, stirring often.
Add the chopped green beans along with ¼ tsp. each kosher salt and pepper and sauté for 4-5 minutes, stirring often.
Add the diced bell pepper and sauté for another 2-3 minutes, stirring often.
Add 6 cups of vegetable broth, 1 14.5 oz. can of fire roasted diced tomatoes and juices, 1 tsp. Italian seasoning, and ¼ tsp. each of kosher salt and pepper to the pot. Stir until all the ingredients are combined.
Bring the soup to a boil. Once boiling, reduce to a low boil, cover, and cook for 15 minutes.
After 15 minutes, add the can of drained kidney beans (or beans of choice) along with 2 cups of gluten free short pasta (or regular short pasta if not gluten free). Stir until combined.
Return the lid to the pot and simmer for another 10 minutes.
Add the chopped kale (or hearty greens of choice) and stir until combined.
Cook for another 2-3 minutes, or until the pasta is cooked through (but not mushy) and the greens have wilted.
To Serve: Serve immediately with a garnish of grated Parmesan cheese and a sprinkle of red pepper flakes and fresh or dried Italian herbs (optional).

Notes

You can substitute Cannellini Beans, Great Northern Beans, Fava Beans, Navy Beans, or Lima Beans for the Kidney Beans if you like.

The kale can be swapped out for any type of hearty green – Swiss chard, collards, mustard greens, or spinach would all work great.

You can use any type of pasta you like in this soup (gluten free or otherwise). I recommend a shorter pasta like rotini, penne, elbows, shells, farfalle, or orecchiette.

Nutrition