Terrific Tuscan Vegetable Soup |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From USA Weekend 2/26/12 by Ellie Krieger This Italian-style recipe is packed with six vegetables varieties - plus beans - making it an excellent source of fiber, vitamins A and C, and a good source of protein and minerals - all for less than 150 calories a serving. mashing some of the beans before putting them in the soup thickens the herb-infused broth, giving it a hearty body. Ingredients:
1 (15 1/2 ounce) can cannellini beans |
1 tablespoon olive oil |
1/2 large onion, diced (about 1 cup) |
1 medium carrot, diced (about 1/2 cup) |
2 stalks celery, diced (about 1/2 cup) |
1 small zucchini, diced (about 1/2 lb) |
1 garlic clove, minced (about 1 tsp.) |
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme |
2 teaspoons chopped fresh sage or 1/2 teaspoon dried sage |
1/2 teaspoon salt, plus more to taste |
1/4 teaspoon fresh ground black pepper, plus more to taste |
4 cups low sodium chicken or 4 cups vegetable broth |
1 (14 1/2 ounce) can no-salt-added tomatoes, with their juices |
2 ounces baby spinach leaves, chopped (2 cups lightly packed) |
1/3 cup freshly grated parmesan cheese (optional) |
Directions:
1. In a small bowl, mash half of the beans with a masher or the back of a spoon; set aside.
2. Heat oil in a large soup pot over med-high heat. Add onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper, until the vegetables are tender (about 5 mins).
3. Add broth and tomatoes and bring to a boil.
4. Add the mashed and whole beans and the spinach leaves; cook until the spinach is wilted, about 3 minutes more.
5. Serve topped with the parmesan, if desired.
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