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You won't believe the flavor in this easy-to-make Tuscan Vegetable Soup! Who knew healthy could taste so good?! This healthy soup is gluten-free, vegetarian, clean-eating and low carb. The best part? Is it SO GOOD!
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5 from 14 votes

Healthy Tuscan Vegetable Soup

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dinner
Servings: 4 -6 servings
Author: Jenn


  • 1 15.5-oz can cannellini beans, drained and rinsed
  • 1 Tbsp. olive oil
  • 1/2 large onion diced (about 1/2 cup)
  • 1 medium carrot diced (about 1/2 cup)
  • 2 stalks celery diced (about 1/2 cup)
  • 1 small zucchini diced
  • 1 clove garlic minced
  • 1 Tbsp. chopped fresh thyme or 1 tsp. dried
  • 2 tsps. chopped fresh sage or 1/2 tsp. dried
  • 1/2 tsp. salt plus more for taste
  • 1/4 tsp. ground black pepper plus more to taste
  • 4 cups low-sodium chicken or vegetable broth
  • 1 14.5-oz can diced tomatoes, with juices
  • 2 cups lightly packed chopped spinach
  • 1/3 c. freshly grated parmesan cheese optional


  • Heat oil in a large soup pot over medium-high heat. Add the onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper.
  • Cook, stirring occasionally until the vegetables are tender. Add the broth and tomatoes and bring to a boil.
  • Add the beans and the spinach leaves. Cook until the spinach is wilted. Serve with a sprinkling of parmesan cheese and enjoy!


*recipe adapted from chef Ellie Krieger