Healthy Tuscan Vegetable Soup Recipe


1 (15.5-oz) can cannellini beans, drained and rinsed
1 Tbsp. olive oil
½ large onion, diced (about ½ cup)
1 medium carrot, diced (about ½ cup)
2 stalks celery, diced (about ½ cup)
1 small zucchini, diced
1 clove garlic, minced
1 Tbsp. chopped fresh thyme (or 1 tsp. dried)
2 tsps. chopped fresh sage( or ½ tsp. dried)
½ tsp. salt, plus more for taste
¼ tsp. ground black pepper, plus more to taste
4 cups low-sodium chicken or vegetable broth
1 (14.5-oz) can diced tomatoes, with juices
2 cups lightly packed chopped spinach
⅓ c. freshly grated parmesan cheese (optional)


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