Tuscan Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 15.5-oz can cannellini beans1 T olive oil1 c diced onion1/2 c diced carrot1/2 c diced elery1 1/2.c diced zucchini1 garlic clove, minced1 T chopped fresh thyme or 1 t dried2 t chopped fresh sage or 1/2 t tried1/2 t salt1/4 t freshly ground black pepper4 c low-sodium chicken broth1 14.5 oz can diced tomatoes, with their juices2 c chopped fresh baby spinach1/3 c freshly ground Parmesan cheese
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.
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.
Nutritional Info 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
Member Reviews