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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 132.2
  • Total Fat: 3.3 g
  • Cholesterol: 5.8 mg
  • Sodium: 948.1 mg
  • Total Carbs: 18.9 g
  • Dietary Fiber: 7.5 g
  • Protein: 7.6 g

View full nutritional breakdown of Tuscan Vegetable Soup calories by ingredient
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Tuscan Vegetable Soup

Submitted by: WOJCIKWRITER


Number of Servings: 8

Ingredients

    1 15.5-oz can cannellini beans
    1 T olive oil
    1 c diced onion
    1/2 c diced carrot
    1/2 c diced elery
    1 1/2.c diced zucchini
    1 garlic clove, minced
    1 T chopped fresh thyme or 1 t dried
    2 t chopped fresh sage or 1/2 t tried
    1/2 t salt
    1/4 t freshly ground black pepper
    4 c low-sodium chicken broth
    1 14.5 oz can diced tomatoes, with their juices
    2 c chopped fresh baby spinach
    1/3 c freshly ground Parmesan cheese


Directions

In a small bowl, mash half the beans. Set aside.
Heat the oil in a large soup pot over medium-high heat. Add the onion, carrot, celery, zucchini, garlic, thyme, sage, sale and pepper; cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
Add the broth and tomatoes, bring to a boil. Add the mashed and whole beans and the spinach; cook until the spinach is wilted, about 3 minutes. Serve topped with Parmesan.

Number of Servings: 8

Recipe submitted by SparkPeople user WOJCIKWRITER.






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Member Ratings For This Recipe

  • Made this awesome recipe today with the addition of fresh button mushrooms and turkey pepperoni. I didn't have spinach on hand so I used kale instead. Very nutritious and delicious soup. - 2/26/12

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  • This is a simple and tasty soup from Ellie Krieger. It's high on my list of go-to recipes for any time of the year. - 7/26/10

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