Tuscan Vegetable Soup

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March 15, 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!

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Tuscan Vegetable Soup

This delicious veggie soup features three different beans and lots of savory flavors!
4.50 from 2 votes
Prep Time 20 mins
Cook Time 2 hrs
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.