Tuscan Vegetable Soup Tell a Friend

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

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.

    Brief Description

    Vegetable Soup

    Main Ingredient:

    carrots, onion, celery, zucchini

    Category:  Soups

    Cuisine:  Italian

    Prep Time: 20 min
    Cook Time: 15 min

    Source

    The Food Network

    Posted By:

    CHL

    Posted On:

    November 18, 2014

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