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Tuscan Vegetable Soup
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Brief Description
Vegetable Soup
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Main Ingredient
carrots, onion, celery, zucchini
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Category: Soups
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Cuisine: Italian
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Prep Time: 20 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Public
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Source:
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Tags:
Family Kid-Friendly Vegetarian Camping Crockpot Make-Ahead Low-Fat Heart-Healthy Diabetic
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Notes:
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Posted By: CHL
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Posted On: Nov 18, 2014
Number of Servings:
Ingredients:
- 1 cans - low sodium canellini beans, drained and rinsed
- 1 tablespoons - olive oil
- 1/2 - large onion, diced (about 1 cup)
- 2 - carrots, diced (about 1/2 cup)
- 2 - stalks celery, diced (about 1/2 cup)
- 1 - small zucchini, diced (about 1 1/2 cup)
- 1 cloves - garlic minced
- 1 tablespoons - fresh thyme leaves chopped (about 1 tsp)
- 2 teaspoons - fresh sage leaves chopped (about 1/2 tsp)
- 1/2 teaspoons - salt
- 1/4 teaspoons - freshly grounded pepper
- 32 ounces - low-sodium chicken broth or vegetable broth
- 1 cans - 14.5 can of no salt added diced tomatoes
- 2 cups - baby spinach leaves chopped
- 1/3 cups - freshly grated Parmesan optional
Directions:
In a small bowl, mash half of the beans with a masher or back of the spoon, and set aside.
Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is witted, about 3 minutes.
Serve topped with parmesan if desired.
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