Tuscan Vegetable Soup

 

Tuscan Vegetable SoupIngredients

  • 1 (15-ounce) can low-sodium cannellini beans, drained and rinsed
  • 1 Tbsp olive oil
  • ½ large onion, diced (about 1 cup)
  • 2 each carrots, diced (about ½ cup)
  • 2 each stalks celery, diced (about ½ cup)
  • 1 each clove garlic, minced
  • 1 Tbsp chopped fresh thyme leaves (or 1 tsp dried)
  • 2 Tsp chopped fresh sage leaves (or ½ tsp dried)
  • ½ Tsp salt
  • ¼ Tsp 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

Instructions

  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.
 
This recipe can be part of a well balanced food plan. Any alterations made during preparation are at the discretion of the chef and are not included in the nutritional analysis provided, nor supported by the BestHealth team.