Tuscan Vegetable Soup

Print Recipe
4.75 from 4 votes

Tuscan Vegetable Soup

Hearty, mouth loving, tummy warming, jam-packed full of healing veggie power, Tuscan Vegetable Soup.
My Notes:
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Meal Type: dinner, Lunch, Soup
Special: Freezer-Friendly, Gluten-Free, Nut-Free, Seasonal (Cold Weather), Soy-Free
Tool: Stove
Ingredient: Beans, Celery, Kale, Potatoes, Tomatoes
Servings: 8
Calories: 168kcal
Ingredients
  • 2 tablespoon(s) olive oil
  • 2 medium carrots peeled and chopped
  • 1 sweet potato(es) peeled and cubed
  • 1 yellow onion chopped
  • 2 rib(s) celery chopped
  • 4 clove(s) garlic
  • 1 bay leaf
  • 1/4 teaspoon(s) crushed red pepper flakes
  • 1/2 teaspoon(s) dried basil
  • 1/4 teaspoon(s) dried sage
  • 4 cup(s) vegetable broth (4 cups)
  • 2 19oz can(s) white kidney beans (4 cups) drained and rinsed
  • 1 14oz can(s) crushed tomatoes
  • 2 cup(s) kale chopped
Instructions
  • Heat the olive oil in a large sauce pan over medium high heat. Add the carrots, sweet potato, onion, and celery. Sauté for about 10 minutes until the vegetables soften.
  • Add the garlic, bay leaf, red pepper flakes, basil, and sage and cook for about another 2 minutes until the spices become fragrant.
  • Add the broth and use a wooden spoon to scrape all the brown bits off the bottom of the pan. Add the beans, and tomatoes. Cover and let simmer for 15 minutes.
  • Add the kale and stir to incorporate it, simmer for another 5 minutes until the kale wilts. Add salt and pepper to taste, then serve hot with some crusty bread. Yum!
Nutrition
Calories: 168kcal
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan