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Tuscan vegetable soup recipe

30 Minute Tuscan Vegetable Soup with White Beans

  • Author: Ivy Larson
  • Yield: 6



  1. In a small bowl, mash half of the beans with a potato masher and set aside.
  2. Heat the oil in a large stockpot over medium-high heat.
  3. Add the onion, carrot, celery, zucchini, garlic, Italian seasoning, salt and pepper and cook, stirring occasionally, until the vegetables are tender, about 5-minutes.
  4. Add the broth and tomatoes and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach wilts, about 2 more minutes.
  5. Stir in the lemon juice and serve!


For this particular recipe, I especially like Delallo Organic brand Italian diced plum tomatoes in heavy juice.