Tuscan Vegetable Soup With Fresh Sage |
|
 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Mom found this recipe in her CURVES' magazine winter 2006. I didn't have to change very much in this soup recipe. Other seasonal vegetables can be substituted;-asparagus, broccolini, Toscano kale, etc. Ingredients:
3 tablespoons extra virgin olive oil |
4 tablespoons sage leaves, coarsely chopped (not dried) |
3 garlic cloves, minced |
1 cup fresh green peas or 1 cup frozen green pea |
1 cup green beans, cut into 1/2-inch pieces |
1 cup carrot, cut into coins |
1 cup zucchini or 1 cup yellow squash, diced |
1/2 cup celery & leaves, stalks diced and leaves minced |
1 medium sweet potatoes or 1 potato, peeled and diced |
1 (16 ounce) can cannellini beans, rinsed and drained |
6 cups sodium-free vegetable broth |
1/4 teaspoon red pepper flakes |
salt, to taste |
fresh ground black pepper, to taste |
Directions:
1. In a soup pot heat up the olive oil on low-medium heat and lightly saute the sage leaves; about 5 minutes. With a slotted spoon, remove leaves from pot and set aside. In same pot, saute the garlic until soft, only a minute or two.
2. Add the green peas, green beans, zucchini, carrots, potato and cannelini beans. Stir mixture over medium heat for 5 minutes.
3. Add the vegetable broth and red pepper flakes. Simmer until the vegetables are tender, about 15-20 minutes.
4. Season with salt and pepper to taste. Divide and ladle the soup into 4 individual soup bowls. Garnish each serving with the sauteed sage leaves.
5. Enjoy immediately! Don't forget the Italian bread and pop in a Bocelli CD (Furtiva Lagrina on the Viaggio Italiano recording) while you're at it!
|
|