Tuscan Vegetable Soup (Ellie Krieger) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
1 (15-ounce) can low-sodium canellini beans, drained and rinsed |
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, diced (about 1 1/2 cups) |
1 clove garlic, minced |
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried) |
2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried) |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
32 ounces low-sodium chicken broth or vegetable broth |
1 (14.5-ounce) can no salt added diced tomatoes |
2 cups chopped baby spinach leaves |
1/3 cup freshly grated parmesan, 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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