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Classic Tuscan Soup

Loaded with hearty vegetables... this Classic Tuscan Soup is deliciously healthy and satisfying!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Soup
Cuisine: Lunch // Dinner
Servings: 4 -6
Author: Simply Happenstance {adapted from Ellie Krieger & The Food Network}


  • 2 13-15-ounce cans low-sodium canellini beans, drained and rinsed
  • 1-2 tablespoons olive oil
  • 1/2 large white or yellow onion diced (about 1 cup)
  • 2 medium/large carrots diced (about 1/2 cup)
  • 2 stalks celery diced, (about 1/2 cup)
  • 1 zucchini diced (about 1 1/2 cups)
  • 1 clove garlic minced
  • 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried
  • 2 teaspoons chopped fresh sage leaves or 1/2 teaspoon dried
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 32 ounces low-sodium chicken broth or vegetable broth
  • 1 14.5-ounce can no salt added diced tomatoes
  • 2 cups chopped spinach leaves
  • 1/3 cup freshly grated Parmesan optional


  • In a small bowl mash one can of the beans with a masher or the back of a spoon, and set aside.
  • Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, salt, and pepper, and cook stirring occasionally until the vegetables are slightly tender, about 5-7 minutes.
  • Add the broth and tomatoes (with the juice) and bring to a boil. Add the mashed and whole beans, along with the spinach leaves. Cook until the spinach is wilted, about 3 minutes.
  • Remove from heat. Serve warm, topped with grated Parmesan Cheese (if desired).


To make kid-friendly: top with a handful of Oyster Crackers or Original Goldfish Crackers!
Recipe adapted from Ellie Krieger {The Food Network} // https://www.foodnetwork.com/recipes/ellie-krieger/tuscan-vegetable-soup-recipe.html