Vegan Mediterranean Tuscan Soup Recipe
This delicious Mediterranean Tuscan soup is packed with veggies and is the ultimate comforting dish. Serve it with slices of crusty sourdough bread for a hearty and healthy vegan lunch.
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This hearty vegan soup couldn’t be more perfect for a healthy vegan lunch on a cold day! It’s jam-packed with veggies and beans to keep your tummy happy and full until dinner.
Total Time: 50 minutes
Servings: 4
Rating:
Total Time: 50 minutes
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- 0.25 0.25 Tbsp Olive oil
- 0.25 0.25 chopped red onion
- 0.5 0.5 chopped celery stalks
- 0.5 0.5 diced carrots
- 0.5 0.5 cloves of chopped garlic
- 125 125 ml water
- One cube of low salt veg stock
- 0.25 0.25 Tbsp pure Canadian maple syrup (preferably golden for its delicate taste)
- 0.25 0.25 400g tin of diced tomatoes
- 0.25 0.25 400g tin of drained and rinsed Cannellini beans
- 0.25 0.25 Tbsp fresh thyme
- 0.25 0.25 Tbsp Italian seasoning
- Salt and pepper, to taste
- 50 50 g washed fresh spinach
- 1 1 slices of seeded sourdough bread, to serve
Method
- In a large saucepan, on a medium heat, preheat your olive oil then add the onion, fresh thyme, celery, carrots and garlic. Stir until soft (about 3-4 minutes).
- Add the water, stock cube, tomatoes, maple syrup and the seasoning to the vegetables then change the heat from medium to high heat.
- When the soup begins to boil, cover and simmer the soup for 20 to 25 minutes.
- Add the spinach, Cannellini beans salt, pepper to taste and cook for another 5 minutes.
- Toast the sourdough bread and serve with the soup for dunking.
Want to try something a little more smoky? Try making this Barbecued Gazpacho Recipe!
