This Tuscan Soup is full of Vegetables, Protein and Crusty Bread

cannellini beans

🥗Healthier: navy beans

💰Cheaper: pinto beans

Navy beans are lower in calories, while pinto beans are often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative, while pecorino is often more affordable.

Heat the olive oil in a large pot over medium heat.

Add the diced onion, carrots, celery, and garlic; sauté until softened.

Stir in the diced potato and cook for a few minutes.

Add the cannellini beans, vegetable broth, whole peeled tomatoes, rosemary or thyme, bay leaf, salt, and black pepper.

Bring to a boil, then reduce heat and simmer until the vegetables are tender.

In the meantime, prepare the stale bread into croutons by toasting them until crunchy.

Serve the soup hot, topped with croutons and optional grated parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens