Tuscan Vegetable Soup

Janet's recipe

Tuscan Vegetable Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    (15oz) can canellini beans drained and rinsed

  • 1

    T. olive oil

  • ½

    large onion, diced (about 1 cup)

  • 2

    carrots, diced (about ½ cup)

  • 2

    stalks of celery, diced (about ½ cup)

  • 1

    small zucchini, diced (about 1½ cup)

  • 1

    clove garlic, minced

  • 1

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

  • 2

    tsp. chopped fresh sage leaves (or ½ tsp. dried)

  • ½

    tsp salt

  • ¼

    tsp freshly ground black pepper

  • 32

    oz. chicken or vegetable broth

  • 1

    (14.5 oz) can diced tomatoes

  • 2

    cups chopped baby spinach leaves

  • cup freshly grated Parmesan cheese (optional)

Directions

In a small bowl mash half of the beans with a masher or the back of a spoon. 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 more minutes. Serve topped with Parmesan,


Nutrition

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