Tuscan Vegetable Soup

Tuscan Vegetable Soup

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Tuscan Vegetable Soup is a classic Italian soup traditionally made with fresh vegetables and broth. You can use canned vegetables and broth to make it easier to prepare.
Servings: 6
Calories: 250


  • 8 oz Dried beans
  • 1 1/4 lb Cabbage
  • 1 Onion
  • 1 Large leek
  • 1 Stalk of celery
  • 1 Carrot
  • 1 Garlic clove
  • 3 tbsp Oil
  • 1 Bay leaf
  • 3 Sprigs of oregano
  • Sprig of rosemary
  • Salt and pepper
  • 2 tbsp Tomato puree
  • 3 pints Light stock


  • Soak beans in cold water overnight. The next day, drain beans, put into a large saucepan and cover with fresh cold water. Bring to the boil and simmer for about 1 1/2 hours till tender.
  • Meanwhile, shred cabbage. Peel and thinly slice onion; trim and slice leek and celery. Scrape and chop carrot. Peel and crush garlic. Heat oil in a large saucepan and fry vegetables, except cabbage, with garlic and herbs till lightly browned. Add cabbage and seasoning and fry for a further 5 minutes.
  • Remove herbs from pan and add the tomato puree, drained beans and stock. Bring to the boil and simmer for a further 15 minutes. Taste and adjust the seasoning and pour into warmed individual bowls.


Freezing Not suitable
Calories: 250 kcal
Carbohydrates: 37 g
Protein: 10 g
Fat: 8g
Saturated Fat: 1 g
Trans Fat: 1 g
Sodium: 1368 mg
Potassium: 794 mg
Fiber: 9 g
Sugar: 8 g
Vitamin A: 2582 IU
Vitamin C: 41 mg
Calcium: 96 mg
Iron: 4 mg
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