I’m not ready to give up on summer yet so just because you see a soup here today, don’t think I’m suddenly going all comfort food on you because there are still some hot weather meals to come! Besides, this is full of your garden vegetables and it’s a dish that can be served in any kind of weather.
This soup was full bodied, flavourful and enough for lunch or dinner. And you will love it’s versatility. You can use almost any vegetable you have in your fridge along with some beans and the fresh herbs and it will give you a healthy, easy meal in no time.
There are so many ways you can change this up especially if you’re wanting to make it for dinner in the winter months by adding any of the following:
- Shredded rotisserie chicken
- turkey veggie meatballs
- mushrooms
- roasted corn
- summer squash
- pasta
- couscous
- green beans
- top with parmesan cheese
- or even whisk some Dijon mustard in as it is finishing cooking
When you make this soup, promise me you will use fresh herbs – it’s a must for the flavour! I used two types of beans but just because I’m a fan of kidney beans. I also used organic canned tomatoes but fresh ones would be preferable. When I am adding zucchini and spinach to a soup, I generally wait till the very end because I really dislike them soggy. Sometimes I even wait and just add it to my individual bowl. If you are making a double batch or freezing this, I would divide it and freeze without the spinach and zucchini. It is so much nicer when you can add them fresh at the end.
This soup came together so quickly and who doesn’t love a one pot meal? Cheers!
- 1 (15-ounce) can low-sodium canellini beans, drained and rinsed
- 1 (15-ounce) can low-sodium red kidney beans, drained and rinsed
- 1.5 tablespoon olive oil
- 1/2 large onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1/2 red bell pepper, diced
- 1 clove garlic, minced
- 6 sprigs of thyme, leaves stripped
- small handful of fresh oregano, chopped
- small handful of fresh rosemary, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 (14.5-ounce) can organic diced tomatoes or fresh tomatoes
- 4 cups organic vegetable broth
- 1 small zucchini, diced
- handful of chopped baby spinach leaves
- 1/3 cup freshly grated Parmesan, optional
- Heat the oil in a soup pot over medium-high heat. Add the onion, carrots, celery, red pepper, garlic, thyme, oregano, rosemary and salt and pepper and cook stirring occasionally until the vegetables are tender, about 5 -7 minutes.
- Add the broth, beans and tomatoes with the juice and bring to a boil, reduce heat to medium high and continue to cook for 45 minutes.
- Add zucchini and spinach and cook for 2 minutes. (I like mine crunchy so I leave it till the end. You can add it sooner if you prefer.)
- Serve immediately. Top with Parmesan cheese if desired.
Anita Rivera
August 28, 2014 at 4:52 amGood morning Robyn!
I agree; I am not ready to give in to the fact that summer will be over. How can I, when the weather is perfect and bright and the best temperature we’ve ever had for summer! Though I’m back at school in the classroom, the feel outside and the gardens are still so lovely.
THIS IS A GREAT RECIPE. Beans are the best comfort food addition to soups, and I’ll be making something like this very soon. I hope you’re having a great week! Many hugs, Anita
Robyn
August 28, 2014 at 5:01 amGood morning, Anita, it seems that you and I were writing on each other’s blogs at the same time! I love your latest post and hearing about your writing process!
So glad you enjoyed this recipe, too. Very hot here as well. The other day I couldn’t even shoot my dish outside because the lens was fogging up. There must be something to fix that but I’ll have to do some research.
I hope school is going well this first week! Hugs back to you. xoox
Robyn recently posted…Tuscan Vegetable Bean Soup
Stephanie
August 28, 2014 at 7:46 amJust reading the ingredients that are in this soup has my mouth watering. I love soups in the Fall so this one is going on my soup list 🙂 My son’s favorite soup is a homemade Minestrone so I know he would enjoy this one as well.
Thanks for sharing, Robyn. Have a lovely day!
Stephanie recently posted…Berry Eclairs
Robyn
August 29, 2014 at 6:53 amThanks so much, Stephanie. I’m a big fan of Minestrone as well. Comfort foods is the only reason I’m willing to give up summer, lol. It feels like it just got started!
Enjoy your holiday weekend. xoxo
Robyn recently posted…Tuscan Vegetable Bean Soup
Marie
August 28, 2014 at 8:03 amSummer can’t be over yet. It’s gone way too fast this year. That said, your photos are mouthwatering. I feel hungry just looking at them.
My garden is overflowing with vegetables right now so this will be the perfect dish for us.
Thanks for sharing, Robyn. And enjoy what’s left of summer.
Marie recently posted…Zucchini Bread with Blueberries and Lemon
Debbie Harris
August 28, 2014 at 12:33 pmOh my this soup looks delicious on this cool rainy day.
We have been having some cool weather here in the mountains, so thiswould be wonderful while we sit by the fire. Yes, we have already been having fires. Where did the summer go?!
I can now print from my phone, so this recipe will be waiting for me when I get home. 🙂
Have a beautiful day, Robyn
Joy! Debbie
Robyn
August 29, 2014 at 6:54 amI’m wondering the same thing about summer, Debbie. I know what you mean about the cold weather. It will soon be time to have the fireplace going in the house! So glad you like the soup. 🙂
Enjoy your weekend, daffy friend. xoxo
Robyn recently posted…Tuscan Vegetable Bean Soup
Mindy
August 28, 2014 at 12:41 pmI have a feeling this soup is going to become a staple in our house – especially with all the different additions you can add in. We have had a very warm summer here but are expecting some possible rain this weekend so it might be the perfect chance to try it out. All I need is a fresh baguette to go with : )
Mindy recently posted…It is well
Courtney at A Life From Scratch
August 28, 2014 at 12:50 pmYum! Love a good vegetable soup. Glad I found your blog through the Whimsy Wednesday link party 🙂 I’d love it if you stopped by my blog sometime. Have a great day!
Courtney at A Life From Scratch recently posted…Bus stop cookies.
Cindy @ Pick Fresh Foods
August 28, 2014 at 2:49 pmI love a good vegetable soup. This looks so tasty! We have had quite a chill in the air and I’m craving warm comfort foods.
Cindy @ Pick Fresh Foods recently posted…Homemade Taco Seasoning
Linda
August 28, 2014 at 2:56 pmRobyn, this soup looks so amazing. Love the combination of flavors and anything Tuscan has my attention…LOL Summer is still here. We have the air conditioner on. Love your photos sweet friend. Lots of love from WW.
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cheri
August 28, 2014 at 4:01 pmHi Robyn, soups are my thing, I can eat them all summer long. Love this combination!
cheri recently posted…Cottage Cooking Club August 2014 Two Recipes
Jen
August 28, 2014 at 4:58 pmOh Oh WOW this sounds divine and your photos are stunning. I am always looking for great vegan recipes and this one is right up my alley! Pinning for the upcoming Fall season – thanks for sharing!
Jen recently posted…Sweet Potato-dillas
Anita Rivera
August 28, 2014 at 6:55 pmOh Robyn! We were on each others’ blogs at the same time today!!!!
Thank you so much for coming by and leaving such kind words there and here on my post! It was fun. I literally get chills and tickling in my stomach when I read or write and create. My French students already see how I love teaching French so they are in for a ride…teeeheheee
MUCH LOVE!
Pure Grace Farms
August 29, 2014 at 8:00 amOh snap! Your Tuscan soup looks so fresh and filled with wholesome goodness. This recipe is definitely a keeper and going on my soups to try list. Thanks for sharing and if you haven’t already please come by and share at Foodie Fridays today. I’ve already pinned it but it never hurts to have a few more, right?
Blessings,
Shari
http://puregracefarms.com/2014/08/foodie-fridays-link-up-party-10/
Pure Grace Farms recently posted…Foodie Fridays Link-Up Party Where Every Link Gets Pinned!
Christine | No Gojis No Glory
August 29, 2014 at 8:06 pmI have a confession to make…I can’t wait for Fall and Winter! They’re my favorite seasons, so seeing this soup makes me super excited that they’ll be here soon 🙂 This soup looks so hearty and easily customizable too. Pinning!
Christine | No Gojis No Glory recently posted…Baked Thai Chicken Wings
Michelle @ A Dish of Daily Life
August 30, 2014 at 9:25 pmWhat a gorgeous soup! Pinning right now and stumbling too – this is one I know I will make! Soup is a staple here in the fall, and I know everyone in the house will love this! Thanks so much for linking it up with us at Foodie Fridays…it’s always wonderful to have you! I love your recipes!
Michelle @ A Dish of Daily Life recently posted…15 Pasta Recipes Your Family will Love
Ashley
September 1, 2014 at 4:51 pmThis soup is spot on for summer while we can still pluck the veggies and herbs from the garden, rather than buying in the store!
Miz Helen
September 2, 2014 at 12:25 pmHi Robyn,
I am so glad it is time for yummy soups again! Hope you have a great week and thanks so much for sharing your awesome recipe with Full Plate Thursday. Your post has been pinned with the party!
Come Back Soon!
Miz Helen
Miz Helen recently posted…Bacon and Greens Pasta
Nicole
September 4, 2014 at 9:49 amOOh that looks yummy. I always love a hearty vegetable soup and it’s so perfect for this time of year. Thanks for sharing at #yuckstopshere link up. Come join us again next week.
Nicole recently posted…Pig n’ Pancake review
Tuscan Veggie Soup, One Pot Taco Chicken Pasta, Pumpkin Pie Smoothie and More
September 9, 2014 at 12:20 pm[…] Tuscan Vegetable Bean Soup @ Simply Fresh Dinners […]
Cheryl
September 9, 2014 at 7:12 pmDropping by to let you know that I have featured this as one of my favorites on TYSH recipe link party this week! Come by and pick up your “I’ve Been Featured” button anytime (if you don’t already have it). HUGS & CONGRATS
La Cuisine d'Helene
September 9, 2014 at 7:27 pmI want to try this soup,it looks so healthy. Thanks for visiting my blog. I replied that you can feature my recipe next week. Thanks so much in advance!
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