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To make this Tuscan Vegetable Soup, you will need: - 1 large onion, chopped - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 zucchini, diced - 1 yellow squash, diced - 1 cup green beans, trimmed and cut into 1-inch pieces - 1 can (15 oz) chickpeas, rinsed and drained - 1 can (14 oz) diced tomatoes (no added salt) - 4 cups vegetable broth - 2 cups fresh spinach or kale - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) You can swap some ingredients for others based on what you have. If you don't have chickpeas, use white beans or lentils. Instead of fresh spinach, you can try Swiss chard or arugula. No zucchini? Use bell peppers or eggplant. These changes keep the soup tasty. This soup is healthy and filling. Each serving has about: - Calories: 180 - Protein: 7 g - Fat: 4 g - Carbohydrates: 30 g - Fiber: 8 g - Sugar: 4 g These numbers can vary based on your ingredient choices. This soup is a great way to get your veggies! Enjoy its rich flavors and health benefits. {{ingredient_image_1}} First, gather all your veggies. You need a large onion, garlic, carrots, celery, zucchini, yellow squash, and green beans. Chop the onion and mince the garlic. Dice the carrots, celery, zucchini, and yellow squash. Trim and cut the green beans into small pieces. This step makes the cooking process easier. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until it softens. Then, stir in the minced garlic, diced carrots, and celery. Cook these for about 5 minutes, stirring often. Next, add the zucchini, yellow squash, and green beans. Sauté these veggies for another 5 minutes. Now, pour in 1 can of diced tomatoes and 4 cups of vegetable broth. Add 1 can of chickpeas, dried oregano, dried basil, salt, and pepper. Stir everything well. Bring your soup to a boil. Once boiling, reduce the heat and let it simmer for 20 minutes. This allows all the flavors to mix well. Towards the end, add 2 cups of fresh spinach or kale. Let the soup simmer for another 5 minutes until the greens are tender. Taste your soup to check the seasoning. Adjust with more salt or pepper if needed. When serving, garnish each bowl with chopped fresh parsley. You can drizzle a bit of olive oil on top for extra flavor. Enjoy your hearty Tuscan Vegetable Soup! To boost the flavor of your soup, use fresh herbs. Fresh basil or parsley adds bright notes. You can also try a splash of lemon juice for zest. A sprinkle of grated Parmesan cheese gives depth and richness. If you like spice, add a pinch of red pepper flakes for heat. For quick prep, chop your veggies ahead of time. Store them in the fridge for easy access. You can also use pre-chopped vegetables from the store. This saves time and helps you get dinner ready faster. Remember to keep your broth handy. It’s the base of your soup and brings all the flavors together. One common mistake is overcooking your vegetables. This can make them mushy and lose their color. Make sure to watch the cooking times closely. Another mistake is not seasoning enough. Taste your soup and adjust the salt and pepper. Lastly, don’t rush the simmering step. Letting it simmer melds the flavors beautifully. Pro Tips Use Fresh Vegetables: Fresh, seasonal vegetables not only enhance the flavor but also increase the nutritional value of your soup. Customize Your Greens: Feel free to substitute spinach or kale with other greens like Swiss chard or collard greens based on your preference. Blend for Creaminess: For a creamier texture, blend a portion of the soup and mix it back in. This adds richness without heavy cream. Make It Ahead: This soup tastes even better the next day. Make a batch ahead of time and store it in the fridge for a quick meal. {{image_2}} You can easily boost the protein in your Tuscan Vegetable Soup. Adding chicken or tofu works well. If you choose chicken, use cooked, shredded chicken. Stir it in during the last minutes of cooking. For tofu, use firm or extra-firm tofu. Cut it into cubes and sauté it before adding to the soup. If you want a low-sodium version, look for low-sodium vegetable broth. You can skip the salt or use herbs to add flavor. For a vegan option, this soup is already plant-based. Just make sure to use a vegan broth. You can also add nutritional yeast for a cheesy taste without dairy. Feel free to swap out vegetables based on the season. In the fall, use butternut squash or pumpkin. In the spring, add asparagus or peas. Summer calls for fresh corn or bell peppers. This soup is versatile, letting you enjoy fresh flavors all year round. To keep your Tuscan vegetable soup fresh, store it in an airtight container. Make sure the soup cools to room temperature before sealing it. This helps prevent moisture build-up, which can alter the flavor. Leftovers can last in the fridge for about 3 to 4 days. If you want to enjoy it later, consider freezing it. Reheating your soup is easy. Pour the soup into a pot and heat it on medium. Stir often to ensure even warming. You can also use the microwave. Place the soup in a microwave-safe bowl and cover it loosely. Heat in short bursts, stirring in between, until hot. This keeps the flavors intact. Freezing is a great way to save extra soup. First, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top, as soup expands when frozen. Label the bags with the date. The soup can stay fresh in the freezer for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight before reheating. Enjoy your tasty soup anytime! Tuscan Vegetable Soup stands out for its fresh and simple ingredients. It uses a mix of colorful vegetables like zucchini, carrots, and green beans. The addition of chickpeas makes it hearty and filling. The blend of oregano and basil adds a warm, herbal flavor. This soup reflects the rustic style of Tuscan cooking, focusing on seasonal produce and rich flavors. Each bite brings a taste of Italy right to your kitchen. Yes, you can easily make this soup in a slow cooker. Start by chopping all your veggies and adding them to the slow cooker. Pour in the vegetable broth, tomatoes, and chickpeas. Add the herbs, salt, and pepper. Set the cooker on low for about six hours or on high for three hours. Stir in the spinach or kale during the last 15 minutes. This method lets the flavors meld beautifully while you go about your day. Tuscan Vegetable Soup can last up to five days in the fridge. Store it in an airtight container for best results. When you're ready to eat it, just reheat on the stove or in the microwave. If the soup thickens, add a splash of broth or water to restore its consistency. Enjoying this soup throughout the week makes meal prep easy and satisfying. We explored the key ingredients, step-by-step instructions, and helpful tips for making Tuscan Vegetable Soup. I shared ideas for variations, storage methods, and answered common questions. You can make this soup your own by adding proteins or seasonal veggies. Remember to avoid mistakes and enhance flavors. With these insights, you can enjoy a healthy, tasty dish any time. Dive into this soup and get creative! Enjoy your cooking journey!

Tuscan Vegetable Delight Soup

A hearty and nutritious vegetable soup with chickpeas, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium zucchini, diced
  • 1 medium yellow squash, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1 can (14 oz) diced tomatoes (no added salt)
  • 4 cups vegetable broth
  • 2 cups fresh spinach or kale
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
  • Stir in the minced garlic, carrots, and celery. Cook for an additional 5 minutes, stirring occasionally until the vegetables are tender.
  • Add the zucchini, yellow squash, and green beans to the pot. Sauté for another 5 minutes, allowing the vegetables to soften slightly.
  • Pour in the diced tomatoes and vegetable broth, followed by the chickpeas, oregano, basil, salt, and pepper. Stir well to combine.
  • Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes, allowing all the flavors to meld together.
  • Towards the end of cooking, stir in the fresh spinach or kale and let it simmer for an additional 5 minutes until the greens are wilted and tender.
  • Taste and adjust seasoning if necessary.

Notes

Serve the soup in deep bowls, garnished with fresh parsley on top. You can drizzle a little olive oil for added flavor and texture.
Keyword chickpeas, healthy, soup, vegetable