Tuscan Vegetable Soup Tell a Friend

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

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.

    Brief Description

    You'll want to make this one again and again! Its hearty!

    Main Ingredient:

    Vegetables

    Category:  Soups

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 15 min

    Posted By:

    CHL

    Posted On:

    June 16, 2016

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