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Tuscan Vegetable Soup

  • 4servings
  • 15minutes

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Source: www.recipegirl.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsCopper, Natrium, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (15 1/2 ounce) can cannellini beans (or other small, white beans), rinsed & drained

  2. 1 Tablespoon olive oil

  3. 1 cup diced onion (about 1/2 large)

  4. 1 cup diced carrots (about 1 large)

  5. 1 cup diced celery (about 2 stalks)

  6. 1 cup diced zucchini (about 1 medium)

  7. 2 cloves garlic, minced

  8. 1 Tablespoon chopped fresh thyme (or 1 teaspoon dried)

  9. 1 Tablespoon chopped fresh sage (or 1/2 teaspoon dried)

  10. 1/2 teaspoon salt, plus more to taste

  11. 1/4 teaspoon freshly ground black pepper, plus more to taste

  12. 4 cups low-sodium, fat free chicken or vegetable broth

  13. 1 (14 1/2 ounce) can diced tomatoes, with juice

  14. 2 handfuls baby spinach leaves (about 2 cups packed)

  15. 1/3 cup freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In a small bowl, mash half of the beans with the back of a spoon; set aside.

  2. Heat oil in a medium-sized soup pot over medium-high heat. Add veggies and spices (onion thru pepper), and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.

  3. Add the broth and tomatoes 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.

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