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.
 
Our recipes 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.