logo

Favoreats

Favoreats LLC

GET — On the App Store

View

Tuscan Vegetable Soup

Ellie Krieger
  • 35 minutes
  • Serves 6

INGREDIENTS

1/2

diced cup 2 stalks celery

2 cups

Baby spinach, leaves

1 15 ounce can

Canellini beans, low-sodium

2

Carrots, diced (about 1/2 cup)

1 clove

Garlic

1/2

Onion, diced (about 1 cup), large

2 tsp

Sage, fresh

1 tbsp

Thyme, fresh

1 14.5 ounce can

Tomatoes, no salt added

1

Zucchini, diced (about 1 1/2 cups), small

32 oz

Chicken broth or vegetable broth, low-sodium

1/4 tsp

Black pepper, freshly ground

1/2 tsp

Salt

1 tbsp

Olive oil

1/3 cup

Parmesan


NOTES

  • 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.
    2007, Ellie Krieger, All Rights Reserved

    Martha Hodge • 2021-06-17

1 person Recommend This Recipe