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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
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Tuscan Vegetable Soup

Submitted by: EGGIE1975


Number 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.






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