Tuscan Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2.25 cup Peas, frozen 3 1tsp Olive Oil 80 grams Shallots .75 cup Parsley 30 leaves Basil 2 large Onions, raw 12 clove Garlic 120 grams Carrots, raw 500 grams Celery, raw 350 grams Red Ripe Tomatoes 5 medium (2-1/4" to 3-1/4" dia.) Potato, raw 1.75 cup Cannellini Beans White Kidney Beans Bushs 53 grams Kale 100 grams Spinach, fresh 2 cup Baby Arugula Blend - Arugula,Frisee,Radicchio (by VANANNI) 12 serving Pacific Natural Foods Organic Free Range Chicken Broth, 1 cup 2 cup Mushrooms, canned
Note: Depending on pot size, it's probably easy to make this in 2 pots or halve the recipe.
1. In a large pot, add 1 Tbsp olive oil, 2 large onions (chopped), 1 large shallot (chopped), 3 Tbsp minced garlic, 1/2 bunch basil leaves (chopped, stems removed), 1/2 bunch parsley (chopped) at medium heat. Saute until veggies are coated and softening, about 4 minutes.
2. Add 5 large potatoes (chopped), 3 medium carrots (chopped), 3 narrow bunches celery (chopped, leaves included), 3 medium tomatoes (chopped) to the pot. Stir frequently for 3 minutes.
3. Add 3 cartons of veggie or chicken broth and raise to high heat. Bring to a boil.
4. Add 6 cups water, 1 jar cannellini beans, 3 small cans mushrooms with liquid, 1 package frozen peas, and herbs (rosemary, thyme, dried parsley, dried basil, red chili flakes, salt to taste), and bring back to a boil.
5. Once boiling, reduce to low heat. Add 1 head frisee, 2 cups baby spinach, and 5 medium kale leaves. Cook until greens are tender.
Serve on its own or with pasta.
Serving Size: makes 12 2-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user ABBERLEY.
1. In a large pot, add 1 Tbsp olive oil, 2 large onions (chopped), 1 large shallot (chopped), 3 Tbsp minced garlic, 1/2 bunch basil leaves (chopped, stems removed), 1/2 bunch parsley (chopped) at medium heat. Saute until veggies are coated and softening, about 4 minutes.
2. Add 5 large potatoes (chopped), 3 medium carrots (chopped), 3 narrow bunches celery (chopped, leaves included), 3 medium tomatoes (chopped) to the pot. Stir frequently for 3 minutes.
3. Add 3 cartons of veggie or chicken broth and raise to high heat. Bring to a boil.
4. Add 6 cups water, 1 jar cannellini beans, 3 small cans mushrooms with liquid, 1 package frozen peas, and herbs (rosemary, thyme, dried parsley, dried basil, red chili flakes, salt to taste), and bring back to a boil.
5. Once boiling, reduce to low heat. Add 1 head frisee, 2 cups baby spinach, and 5 medium kale leaves. Cook until greens are tender.
Serve on its own or with pasta.
Serving Size: makes 12 2-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user ABBERLEY.
Nutritional Info Amount Per Serving
- Calories: 180.1
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 869.2 mg
- Total Carbs: 34.8 g
- Dietary Fiber: 8.1 g
- Protein: 9.0 g
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