Since it’s the season for soup, many of my clients are requesting healthy soup recipes so I thought I’d share a popular one I think you will love too! It’s full of healing herbs, spices, and vegetables to keep your immune system strong this season, plus the wonderful aroma that will fill your kitchen when you make it will have you feeling like you’ve been transported to Italy 🙂

This recipe is straight out of The Balanced Body Food Guide and is one of my favourite soups to batch cook and enjoy throughout the week, tag me on Instagram if you make it this weekend!

Vegan Tuscan Soup (4 Servings)

  • 1 TB olive oil
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 2 tsps Italian seasoning
  • 3 cups low sodium vegetable broth
  • 1 cup water
  • 1 can navy beans, drained and rinsed (540 ml)
  • 1/2 can diced tomatoes (786 ml)
  • 2 large carrots, diced (about 1/2 cup)
  • 2 cups kale, packed & chopped
  • 1/2 cup fresh basil, chopped
  • nutritional yeast (optional as a topping)

Heat a large pot over medium. add oil, then onion and garlic. Cook, stirring occasionally, for 3 min. Add broth, water, beans and tomatoes. Bring to a boil, then reduce heat to medium-low. Simmer, covered, for 10 min. Stir in kale and continue simmering until kale is just tender, about 5 more min. Top with 1 tsp of nutritional yeast upon serving.