Recipe: Tuscan Vegetable Soup

It’s that time of year again where I spend my Sunday afternoon whipping up soup for the week ahead. This Tuscan Vegetable soup is an absolute winner – hearty, warming and oh so tasty. Plus, it gets better over the next few days so it’s perfect for leftovers. It freezes well too, so it’s winning on all fronts!

Tuscan Vegetable Soup | I Spy Plum Pie

Ingredients List

  • Medium onion
  • 2 carrots
  • 3 stalks celery
  • Medium zucchini
  • 4 cloves garlic
  • 2tbs olive oil
  • 2tsp dried thyme
  • 2tsp dried sage
  • 1tsp liquid smoke (optional)
  • Pinch red pepper flakes
  • Salt and pepper
  • 4 cups vegetable stock
  • 1 can diced tomatoes
  • 2 cans cannellini benas
  • 3-4 cups kale
  • Parmesan or other hard cheese (optional)


  1. Dice the onion, carrots, celery and zucchini and mince the garlic
  2. Heat the oil in the bottom of a heavy bottom saucepan then add the diced vegetables
  3. Cook, stirring occasionally, until softened
  4. Add the herbs, liquid smoke if using, red pepper flakes and season with salt and pepper, stirring to combine and cook for 1 minute
  5. Add the stock and diced tomatoes and bring to a boil, then simmer for 15 minutes
  6. Drain the cannellini beans and add to the pot with the roughly kale, stirring to combine. Simmer until the kale is wilted and the beans and warmed
  7. Season, and serve with parmesan if using

Tuscan Vegetable Soup | I Spy Plum Pie

This Tuscan Vegetable soup ticks so many boxes for me – it’s filling enough to be a meal on its own, but is also an excellent way to get lots of vegetables in. Given how simple it is to whip up it feels like it shouldn’t be as full of flavour as it is either! If you don’t have liquid smoke you can definitely leave it out, but I find it adds an excellent depth of flavour to the dish. Similarly, if you want to keep it vegan friendly then leave off the cheese – just adjust the seasoning as needed!

Tuscan Vegetable Soup | I Spy Plum PieThis Tuscan Vegetable soup really is one of those dishes that honestly does get better the more you let it sit, so it’s perfect for leftovers. Whip up a batch on a Sunday afternoon and you’ll be a happy camper come lunchtime all week long. You can freeze it as well if you want to keep it even longer – perfect to have on hand for those nights you just need a quick dinner option!

Tuscan Vegetable Soup | I Spy Plum Pie Who wants to give this Tuscan Vegetable soup a try?

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