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Tuscan Vegetable Soup

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October 28, 2022

italian soup, minestrone soup recipe, three bean soup recipe, vegetable bean soup recipe, vegetable stew recipe

I started making my warm veggie soup probably 7-8 years ago. It’s basically my own take on minestrone sans the pasta. My sister and I love minestrone soup, but we always take out the pasta, so instead of ordering something and altering it, I decided to recreate it myself making a version that’s perfect for me. As a vegetarian, I always have to make sure I get my nutrients, and this vegetable stew recipe provides plenty with three different beans and hearty veggies. It’s full of savory and garlicky flavor and packs a nice little punch of heat.

Since I’ve been doing a Holiday Hosting series, I figured I might as well share this warm, cozy veggie soup recipe that will be good all winter long! My personal preference is a soupier consistency, but if you’re going for that vegetable stew style, then simply reduce the amount of water added. Easy! This soup will be enjoyed by vegetarians and meat-eaters alike. Serve with a slice of warm toast and sprinkle a touch of parmesan for the perfect cozy lunch or dinner. And as always, please let me know if you try this recipe!

italian soup, minestrone soup recipe, three bean soup recipe, vegetable bean soup recipe

Tuscan Vegetable Soup

This delicious veggie soup features three different beans and lots of savory flavors!
4.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Course Soup
Cuisine Italian
Servings 6

Ingredients
  

  • 1 tbsp olive oil
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 1 tsp cayenne
  • 1 tsp garlic seasoning
  • 1 tsp onion seasoning
  • 1 tsp italian seasoning
  • 1 bay leaf
  • 3 cups water
  • 28 oz vegetable broth
  • 1 tbsp tomato paste
  • 1 small white onion, diced
  • 3 large carrots, chopped
  • 3 celery stalks, chopped
  • 1 zucchini, chopped
  • 2 cups kale, ribs removed and chopped
  • 15 oz diced tomatoes
  • 2 cups canned red kidney beans (drained and rinsed)
  • 1 cup canned pinto beans (drained and rinsed)
  • 1 cup white beans (drained and rinsed)

Instructions
 

  • Warm oil and butter in a large pot
  • Add onions and garlic, let simmer for 3-4 minutes stirring occasionally
  • Add carrots and celery. Cook on medium heat for 5 minutes.
  • Add cayenne, garlic seasoning, onion seasoning, italian seasoning, and bay leaf
  • Add 14oz of broth and 2 cups of water. For a thicker vegetable stew, reduce to 1 cup of water. Simmer on medium-low for 20 minutes, stirring occasionally
  • Add zucchini, kale, tomato paste, diced tomatoes, and remaining broth. Simmer for 20 minutes.
  • Add 1 cup of water and all three beans
  • Simmer on low heat for 1-2 hours
  • Optional: Sprinkle with parmesan cheese and serve with toasted italian bread
Keyword soup, stew, vegetarian

What’s your favorite soup recipe for winter?

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Photos by Ryan Carpenter.

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