Tuscan Vegetable Soup

After a regrettably long absence from posting, I'm finally going to have some time to get back into it over the next few months. I guess technically I'm not a "College Girl" after graduating on saturday, but hopefully I'll be going to grad school in the fall, so I'm holding onto the dream.


I'm not a huge soup person, but my mom loves it.  She found this recipe in the sunday paper last year and apparently makes it all the time.  Now that I'm back for a few months, she asked for some help making it, and I thought I would share for those of you who enjoy something warm in these cold months.  According to the rest of my family it is really good.  According to the article accompanying the recipe it is only 150 calories per serving, and it is jam packed with veggies, beans, and tons of good things for you.  It is also easy to make, so if you like soup you should definitely give this one a try.

Tuscan Vegetable Soup
Recipe by Ellie Krieger (CookSmart, USA Weekend)

Yields 6 servings

Ingredients:
  • 1 can (15.5 oz.) Cannellini or other small white beans (preferably low sodium), drained and rinsed
  • 1 Tbsp. Olive Oil
  • 1/2 Large Onion, diced (about 1 cup)
  • 1 Medium Carrot, diced (about 1/2 cup)
  • 2 Stalks Celery, diced (about 1/2 cup)
  • 1 Small Zucchini, diced (about 1 1/2 cups)
  • 1 clove garlic, minced (about 1 tsp)
  • 1 Tbsp. chopped fresh thyme (or 1 tsp dried)
  • 2 tsp. chopped fresh sage (or 1/2 tsp dried)
  • 1/2 tsp. salt (or more to taste)
  • 1/4 tsp. pepper (or more to taste)
  • 4 cups low-sodium chicken or vegetable broth
  • 1 can (14.5 oz.) no-salt-added diced tomatoes, with their juices
  • 2 cups, lightly packed chopped baby spinach leaves
  • Freshly grated parmesan cheese (optional)

Directions:

In a small bowl, mash half of the beans completely with a masher or the back of a spoon.  I used a small whisk. Then set them aside.

Heat the oil in a large soup pot over medium-high heat.  Add the onion, carrot, celery, garlic, thyme, sage, salt and pepper, and cook, stirring occasionally, until the vegetables are tender.  About 5 minutes.

Add the broth and tomatoes and bring to a boil.  Add the mashed and whole beans and the spinach leaves.  Cook until the spinach is wilted (about 3 more minutes).

Serve topped with Parmesan if desired


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