Terrific Tuscan Vegetable Soup - Ellie Krieger |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A meal both filling and fulfilling! The flavors are great. This comes together so fast. It can be made ahead, just add the spinach 3 minutes before serving, enjoy! Ingredients:
15 ounces cannellini beans, drained and rinsed, i used navy bean |
1 tablespoon olive oil |
1/2 large onion, diced, about 1 cup |
2 carrots, diced, about 1/2 cup |
2 stalks celery, diced, about 1/2 cup |
1 small zucchini, peeled, diced, about 1 1/2 cups |
1 garlic clove, minced |
1 tablespoon fresh thyme leave, chopped, substitute 1 teaspoon dried |
2 teaspoons fresh sage leaves, chopped, substitute 1/2 teaspoon dried |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
32 ounces low sodium chicken broth, substitute vegetable broth |
14 1/2 ounces diced tomatoes, can |
2 ounces baby spinach leaves, chopped can use chopped kale (2 cups lightly packed) |
1/3 cup parmesan cheese, freshly grated (optional) |
Directions:
1. In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
2. Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
3. 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 minutes more.
4. Serve topped with Parmesan, if desired.
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