Tuscan Vegetable Soup with White Beans and Parmesan
This Tuscan Vegetable Soup is SO comforting! A vibrant mix of veggies, creamy white beans, and savory Parmesan for a wholesome, hearty meal.
Equipment
- Large stockpot or Dutch oven
- Sharp chef’s knife
- Cutting Board
- Wooden spoon or heatproof spatula
- Ladle
- Measuring spoons and cups
Ingredients
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 2 tablespoons chopped fresh thyme
- 4 medium garlic cloves minced
- 1/2 head green cabbage cut into 1/2-inch pieces
- 4 stalks celery cut into 1/2-inch pieces
- 3 large carrots cut into 1/2-inch pieces
- 10 cups chicken broth Use vegetable broth if preferred
- 2 medium potatoes cut into 1/2-inch pieces
- 1 Parmesan cheese rind optional
- 31 ounces cannellini beans rinsed and drained (two 15.5-ounce cans)
- 14.5 ounces chopped tomatoes with juices (one 14.5-ounce can)
- 2 cups chopped kale or spinach
- 4 medium zucchini cut into 1/2-inch pieces
- 1 teaspoon salt
- 1 teaspoon granulated white sugar
- 1 cup grated fresh Parmesan cheese about 3 ounces
- 1/4 cup chopped fresh basil
- Freshly ground black pepper and olive oil for serving, optional
Instructions
- Heat 2 tablespoons of olive oil in your stockpot over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5 minutes. Stir in the chopped fresh thyme and minced garlic, cooking for another minute until fragrant.
- Toss in the chopped cabbage, celery, and carrots. Stir well to coat the vegetables with the aromatic base. Let them cook for about 5 minutes, stirring occasionally, to soften slightly.
- Pour in the 10 cups of chicken broth, then add the diced potatoes and Parmesan cheese rind if using. Bring everything to a gentle boil, then reduce to a simmer. Cover and cook for about 20 minutes until the potatoes and other vegetables are tender.
- Stir in the rinsed cannellini beans, canned chopped tomatoes with juices, chopped kale or spinach, and zucchini. Season with 1 teaspoon salt and 1 teaspoon granulated white sugar. Simmer uncovered for another 10-15 minutes, allowing the flavors to meld and the greens to wilt.
- Remove the Parmesan rind (if used). Stir in the grated Parmesan cheese and chopped fresh basil. Taste and adjust seasoning with freshly ground black pepper and additional salt if needed.
- Serve the soup hot with a drizzle of olive oil on top if desired. This soup pairs wonderfully with crusty bread or a light salad for a complete meal.
Notes
- The Parmesan rind adds a deep umami flavor—don't skip it if you have one.
- For a dairy-free version, omit Parmesan and add soy sauce or nutritional yeast for umami.
- This soup stores well in the fridge up to 4 days and freezes for up to 3 months.
- Add fresh Parmesan after reheating to maintain its texture and flavor.
- Feel free to swap vegetables seasonally to keep the soup fresh and vibrant year-round.