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Tuscan Vegetable Soup

  • Recipe Submitted by on

Category: Healthy Recipes, Soups, Vegetables

 Ingredients List

  • 15 oz can low-sodium canellini beans, drained and rinsed
  • 1 tbsp olive oil
  • 1⁄2 large onion, diced (about 1 cup)
  • 2 carrot, diced (about 1/2 cup)
  • 2 stalk celery, diced (about 1/2 cup)
  • 1 small zucchini, diced (about 1 1/2 cups)
  • 1 clove garlic, minced
  • 1 tbsp fresh thyme, leaves chopped (or 1 teaspoon dried)
  • 2 tsp fresh sage, leaves chopped (or 1/2 teaspoon dried)
  • 1⁄2 tsp salt
  • 1⁄4 tsp black pepper
  • 32 oz low-sodium chicken broth or vegetable broth
  • 14 1⁄2 oz can no salt added diced tomatoes
  • 2 cup baby spinach, leaves chopped
  • 1⁄3 cup parmesan cheese, freshly grated, 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, sage, 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.

4. Serve topped with Parmesan, if desired.

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