Tuscan Vegetable Soup
Such a delicious and healthy soup recipe!
Servings: 4 servings (1½ cups)
Ingredients
- One 15.5-ounce can cannellini or Great Northern beans, rinsed and drained
- 1 tablespoon olive oil
- 1 cup diced onion (about 1 large)
- 1 cup diced carrot (about 1 large)
- 1 cup diced celery (about 2 stalks)
- 1 cup diced zucchini (about 1 medium)
- 2 medium garlic cloves, minced
- 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
- 1 tablespoon chopped fresh sage (or ½ teaspoon dried)
- ½ teaspoon salt (+ more, to taste)
- ¼ teaspoon freshly ground black pepper (+ more, to taste)
- 4 cups low-sodium chicken or vegetable broth
- One 14.5-ounce can diced tomatoes (with juice)
- 2 cups (packed) baby spinach leaves
- ⅓ cup freshly grated Parmesan cheese
Instructions
- In a small bowl, mash half of the beans with the back of a spoon; set aside.
- In a medium-sized soup pot, heat the oil over medium-high heat. Add the veggies and spices (onion thru pepper), and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
- 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.
- Serve topped with Parmesan.
Notes
- If you're preparing this recipe as GLUTEN FREE, just be sure to use a brand of chicken or vegetable broth that is designated as GF.
Nutrition
Serving: 1serving (1 1/2 cups) | Calories: 288kcal | Carbohydrates: 42g | Protein: 21g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 1001mg | Potassium: 1506mg | Fiber: 13g | Sugar: 10g | Vitamin A: 17021IU | Vitamin C: 57mg | Calcium: 373mg | Iron: 8mg