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Home / Recipes / Soups & Salads

Tuscan Vegetable Soup

Soups & Salads

Tuscan Vegetable Soup

Serve topped with Parmesan, if desired.

Ingredients

  1. 1 (15-ounce) can low-sodium canellini beans, drained and rinsed
  2. 1 tablespoon olive oil
  3. 1/2 large onion, diced (about 1 cup)
  4. 2 carrots, diced (about 1/2 cup)
  5. 2 stalks celery, diced, (about 1/2 cup)
  6. 1 small zucchini, diced (about 1 1/2 cups)
  7. 1 clove garlic, minced
  8. 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
  9. 2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
  10. 1/2 teaspoon salt
  11. 1/4 teaspoon freshly ground black pepper
  12. 32 ounces low-sodium chicken broth or vegetable broth
  13. 1 (14.5-ounce) can no salt added diced tomatoes
  14. 2 cups chopped baby spinach leaves
  15. 1/3 cup freshly grated parmesan, optional

Directions

  1. In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
  2. 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 5 minutes.
  3. 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.
  4. Serve topped with Parmesan, if desired.

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