Vegan Tuscan Soup

This Vegan Tuscan Soup reminds me of the old Campbell’s Alphabet Soup that I used to love when I was a child and obviously it is terrible for you and I so miss that taste. I used to beg my Nana and Mother to make it for me and send me to school with it in a Thermos…oyyyyyy…That being said this soup is chock full of vitamins and minerals and is vegan, gluten, dairy and soy free. Everything you want when you are trying to be good Doobie.


1/2 of a cup of Olive Oil
1 large Vidalia onion chopped
6 cloves of garlic, I love garlic so I put in pretty much an entire bulb minced but you can do however little or much as your palette desires
1 15.5 oz can of Red Kidney beans
1 15.5oz can of pink small beans
1 15.5oz can of chick peas/garbanzo beans
1 15.5oz can of Cannelini beans (white beans)…I use all organic but if you are a purist you can soak your own beans…bless your heart if you do this…it takes some time…
1 Large Can 28 oz. of Muir Glen or any organic tomato puree
4 15.5oz cans of organic Muir Glen diced tomatoes
2 cups of organic frozen corn niblets
2 cups of organic frozen peas
2 cups of green beans frozen organic
4 zucchini cut up and quartered
4 summer squash cut up and quarted
4 large carrots cut into coins or quartered (just depends on how you like the chunkiness)
4 large celery stalks chopped
4 Veggie Soup stocks organic
Fresh Herbs Medley
1 cup of chopped (chiffonade) basil
1/2 of a cup of fresh thyme…if I am feeling lazy I just throw the entire stems in and fish them out after before serving
2 bay leaves
1 cup of parsley
1/2 of a cup of oregano
1/2 of a cup of tarragon
1/2 of a cup of marjoram
1/2 of a cup of sage
Pink Himalayan salt to taste as well as pepper.

Turn the stove onto medium/high heat then in a large soup pot pour in 1/2 of a cup of Olive Oil covering the bottom. Then saute onion until tender then throw in your garlic and cook until fragrant…do not burn the onions or the garlic bc there is nothing worst than the bitter taste of brunt garlic. The great thing about soup is there is really no right and wrong way to make soup because as you cook it over hours even days after you warm it back up the flavors will deepen and in my opinion get even better. Sometimes I make large quantities of soup and freeze portions for that day when you are feeling under the weather and like doo doo…

The just start tossing everything in the pot. Start with the beans and then the veggies then the broth and tomatoes and the puree and then start to season with salt and pepper and fresh herbs.

I let it sit on low on he stove for a few hours. Serve hot and if you aren’t dairy free you can put some fresh Parmesan cheese on top. Serve immediately and then for days after if you want….if there is anything left…

Vegan Tuscan Soup