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Tuscan Vegetable Soup

Tuscan Vegetable Soup

WebMD Recipe

Ingredients
  • 1 tablespoon
    olive oil
  • 1 1/2 cups
    onion, finely chopped, about 1 large
  • 1 1/2 teaspoon
    thyme, dried, 2 tablespoons of chopped fresh thyme can be used
  • 3 teaspoons
    garlic, minced
  • 4 cups
    green cabbage, coarsely chopped
  • 1 14.5 ounce can
    tomatoes, Italian-style stewed
  • 2 cups
    celery, sliced
  • 2 cups
    carrots or baby carrots, diced , 1/2-inch pieces
  • 8 cups
    low sodium chicken broth, vegetable broth can be substituted
  • 3 cups
    potato, diced, 1/2-inch pieces
  • 1/2 cup
    basil, chopped fresh
  • 3 cups
    zucchini, half-slices, cut zucchini in half, then cut into slices
  • 1 15 ounce can
    red kidney beans, rinsed and drained; white kidney beans can be substituted
  • 1 tablespoon
    Parmesan cheese, Shredded; about a tablespoon per serving
Instructions
  1. Heat olive oil in large, nonstick saucepan over medium heat. Add the onion, thyme, and garlic and saute about 3-5 minutes.
  2. Stir in the cabbage pieces, the canned, stewed tomato (including liquid), celery, and carrots and saute 8-10 minutes. Stir in the chicken broth, potatoes, fresh basil, zucchini, and kidney beans and bring back to a boil. Reduce heat to simmer, cover saucepan, and let simmer about an hour.
  3. Spoon into soup bowls and top each serving with a tablespoon of Parmesan cheese.
Nutritional Information

Makes: 12 small bowls of soup (or 6 large bowls)
  • Calories168
  • Protein10 g
  • Carbohydrates24 g
    • Dietary fiber7 g
  • Fat5 g
    • Saturated fat2.4 g
  • Cholesterol11 mg
  • Sodium241 mg
  • Calories from Fat25%
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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