Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 94.3
- Total Fat: 2.1 g
- Cholesterol: 2.5 mg
- Sodium: 843.5 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 4.3 g
- Protein: 5.2 g
View full nutritional breakdown of Tuscan Vegetable Soup calories by ingredient
Tuscan Vegetable Soup
Submitted by: EGGIE1975Number of Servings: 8
Ingredients
-
1 15 oz. cannellini beans (white kidney beans) rinsed and drained
1 large onion diced
1 c. diced carrots (about 2 or 3 carrots)
3 stalks celery diced
3 zucchini (smallish) chopped
2 cloves garlic (pressed or chopped)
2 tsp fresh sage chopped
1 tsp fresh thyme chopped
1 Tbsp grapeseed oil
1 can (14.5 oz) diced tomatos
32 oz chicken broth
1/2 tsp salt
black pepper to taste
2 cups baby spinach chopped
Directions
In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
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 10 minutes.
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.
Makes about 8 - 1 & 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MEGIEMOO.
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 10 minutes.
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.
Makes about 8 - 1 & 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MEGIEMOO.
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