Photo of Hearty Tuscan vegetable chowder by WW

Hearty Tuscan vegetable chowder

Total Time
45 min
20 min
25 min
Packed with vegetables, this easy-to-make chowder uses textured vegetable protein to amp up the nutrition. Also known as TVP, textured vegetable protein is made from soybeans and is used as both a meat extender or a vegetarian meat substitute in recipes that call for ground beef, turkey, or chicken. (You’ll also see it labeled as textured soy protein and soy meat.) It’s a neutral-flavored source of protein, taking on the flavors of the ingredients and spices it’s cooked with. Use whatever type of beans you like in this chowder. Great Northern beans and white kidney beans would be tasty substitutes.


Olive oil

2 tsp

Uncooked onion(s)

1 cup(s), chopped, diced

Uncooked carrot(s)

¾ cup(s), diced

Uncooked celery

½ cup(s), diced

Vegetable broth

4 cup(s)

Canned tomatoes

28 oz, diced, in juice, undrained

Canned cannellini beans

15 oz, drained and rinsed

Minced garlic

3 tsp

Dried thyme

¼ tsp

Uncooked kale

1 cup(s), frozen, chopped

Frozen cut green beans

1 cup(s)

Table salt

½ tsp

Dry textured vegetable protein

1 cup(s), granules (TVP)

Fennel seeds

1 tsp

Black pepper

½ tsp


  1. Heat oil in a large saucepan. Add onion, carrots and celery. Saute 5 minutes until onion is translucent. Add broth, tomatoes and juice, beans, TVP, garlic, fennel and thyme. Bring to a boil. Reduce heat; cover and simmer 5 minutes.
  2. Stir in kale, green beans, salt and pepper. Simmer, covered, 10 minutes or until vegetables and TVP are tender. Yields about 1 1/2 cups per serving. (Note: Store in refrigerator for up to 4 days or freeze for future consumption.)