Tuscan Soup

Cost Per Serving: $1.09
Yields 4-6 Servings


  • 1 Tbsp. olive oil
  • 1 large onion, diced
  • 1 medium carrot, diced
  • 1 clove garlic, minced
  • 2 stalks celery, diced
  • 1 zucchini, sliced
  • 1 Tbsp. fresh thyme, chopped (or 1 tsp. dried)
  • 2 tsp. fresh sage, chopped (or 1/2 tsp. dried)
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 4 cups low-sodium chicken or vegetable broth
  • 1 can (14.5 oz.) diced tomatoes, with juices
  • 1 (15.5 oz.) can kidney beans, drained and rinsed
  • 2 cups lightly packed spinach, chopped

Optional Lean Protein:

  • Chicken breast

Suggested Toppings:

  • Parmesan cheese
  • Fresh basil
  • Crushed red pepper


  1. Heat oil in a large soup pot over medium-high heat.
  2. Add onion, carrot, zucchini, celery, garlic, thyme, sage, salt, and pepper. Stir occasionally until the vegetables are tender (about 7-10 minutes).
  3. Add broth and tomatoes and bring to a boil. Cook 5-7 more minutes.
  4. Add beans and spinach and cook until spinach is wilted (3 minutes).
  5. Serve with a sprinkling of parmesan cheese, if so desired, and enjoy!


**Recipe adapted from Yummy Healthy Easy.


About Hays County Food Bank

We are passionately committed to improving lives through food assistance programs, nutrition education, and advocacy.

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