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    Tuscan Vegetable Soup


    • 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


    Step 1
    Heat olive oil in large, nonstick saucepan over medium heat. Add the onion, thyme, and garlic and saute about 3-5 minutes.
    Step 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.
    Step 3
    Spoon into soup bowls and top each serving with a tablespoon of Parmesan cheese.

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