|
|
|
|
|
Healthy Tuscan Vegetable Soup
|
|
Category |
|
Salads - Soups - Sidedishes
|
Sub
Category |
|
None
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
|
1 (15.5-oz) can cannellini beans, drained and rinsed
|
|
1 Tbsp. olive oil
|
|
1/2 large onion, diced (about ½ cup)
|
|
1 medium carrot, diced (about ½ cup)
|
|
2 stalks celery, diced (about ½ cup)
|
|
1 small zucchini, diced
|
|
1 clove garlic, minced
|
|
1 Tbsp. chopped fresh thyme (or 1 tsp. dried)
|
|
2 tsps. chopped fresh sage( or ½ tsp. dried)
|
|
|
|
1/2 tsp. salt, plus more for taste
|
|
1/4 tsp. ground black pepper, plus more to taste
|
|
4 cups low-sodium chicken or vegetable broth
|
|
1 (14.5-oz) can diced tomatoes, with juices
|
|
2 cups lightly packed chopped spinach
|
|
1/3 c. freshly grated parmesan cheese (optional)
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
1. Heat oil in a large soup pot over medium-high heat. Add the
onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper.
|
|
|
2. Cook, stirring occasionally until the vegetables are tender. Add
the broth and tomatoes and bring to a boil.
|
|
|
3. Add the beans and the spinach leaves. Cook until the spinach is
wilted. Serve with a sprinkling of parmesan cheese and enjoy!
|
|
|
|
|
Originally Submitted
3/26/2018
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Healthy Tuscan Vegetable Soup recipe to your own private DesktopCookbook.
|