Make Real Food

On a Journey to Love Myself and (the food in) the World Around Me.

Tuscan Vegetable Soup [Vegan/Gluten Free]

by Chelsea @ Make Real Food on April 8, 2014, 6 comments

There isn’t really a soup recipe in here.  Oh wait.  April Fools. << Hilarious story – I was originally going to post this recipe on April 1st – but got majorly excited about my sweet potato noodles last week.  Does that make the joke even more exciting…since it was a week late?!

The idea for this soup grew out of another desperate attempt to smolder my warm weather needs.  I actually made it back in February, on an incredibly dreary day.  I was in soup mood, but was trying to make something with lower acidity than my usual tomato juice based taco soup.

The results?  Deliciousness.  Because?  Vegetables.

Tuscan Vegetable Soup [Vegan/Gluten Free]

This soup is one that can transfer seamlessly into cool spring days – when vegetables begin to come back into season, but the air is still crisp in the evenings.

Nathan even recommended adding some potatoes, or some green beans.  I think you could really add any vegetables that were in season and they would work amazingly.

Tuscan Vegetable Soup [Vegan/Gluten Free]

Tuscan Vegetable Soup [Vegan/Gluten Free]
  • A small amount of olive oil (optional)
  • 1 small onion, diced
  • 2 carrots, diced
  • 2 stalks of celery, diced
  • 1 small zucchini, diced
  • 1 clove of garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1 large handful of parsley
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 32 ounces of vegetable broth
  • 1 can of diced tomatoes
  • 10 ounces of chopped spinach (frozen or fresh)
  • 1 can of white beans – drained and rinsed
  1. Heat olive oil (optional) in a large soup pot until warm.
  2. Add onions, carrots, celery, zucchini and garlic to the pot.
  3. Sautee on medium high heat until soft – about 5 minutes, if they begin to brown before soft, turn the heat down
  4. Add thyme, sage, parsley, salt and pepper. Stir well.
  5. Add the vegetable broth and diced tomatoes, stir and bring to a rapid boil.
  6. Add the spinach and white beans. Heat at a boil until soup is warm throughout and vegetables are to your desired tenderness.
  7. Serve warm. Store any leftovers in an airtight container in the fridge once cooled completely.


Has spring began to pop up in your neck of the woods?  (If so, I’m coming to live with you!)

I linked this recipe in GFE’s gluten free Wednesday roundup!

P.S. – 

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