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Tuscan Vegetable Soup
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Brief Description
You'll want to make this one again and again! Its hearty!
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Main Ingredient
Vegetables
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Category: Soups
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Cuisine: American
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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:
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Notes:
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Posted By: CHL
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Posted On: Jun 16, 2016
Number of Servings:
Ingredients:
- 1 - 15-ounce can 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 cups)
- 1 cloves - Garlic minced
- 1 tablespoons - Chopped Fresh Thyme Leaves (or 1 teaspoon dried)
- 2 teaspoons - Chopped Fresh Sage Leaves (or 1/2 teaspoon dried)
- 1/2 teaspoons - Salt
- 1/4 teaspoons - Freshly Ground Black Pepper
- 32 ounces - Low-Sodium Chicken Broth or Vegetable Broth
- 1 - 14.5-ounch Can No Salt Added Diced Tomatoes
- 2 cups - Chopped Baby Spinach Leaves
- 1/3 cups - Freshly Grated Parmesan (optional)
Directions:
1. In a small bowl mash half of the beans with a masher or the back of a spoon and set aside.
2. Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, safe, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
3. 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 wilted, about 3 minutes more.
Serve topped with Parmesan, if desired.
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