Tuscan Vegetable Soup

From Janet Calinsky

Tuscan Vegetable Soup
Tuscan Vegetable Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    (15 oz) can low-sodium canellini beans, drained and rinsed

  • 1

    T. 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

    clove garlic minced

  • 1

    T. chopped fresh thyme leaves (or 1 tsp. dried)

  • 2

    tsp chopped fresh sage leaves (or 1/2 tsp dried)

  • 1/2

    tsp. salt

  • 1/4

    tsp. freshly ground black pepper

  • 32

    oz. low-sodium chicken broth or vegetable broth

  • 1

    (14.5 oz) can no salt added diced tomatoes

  • 2

    cups chopped baby spinach leaves

  • 1/3

    cup freshly grated parmesan, optional

Directions

In a small bowl mash half of the beans with a masher or the back of a 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 tsp. of salt and 1/4 tsp. 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 wilted, about 3 minutes more. Serve topped with parmesan

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