Terrific Tuscan Vegetable Soup

Name: Terrific Tuscan Vegetable Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 pot, 6 serving(s)
Ingredients: 1 (15 1/2 ounce) can cannellini beans; 1 tablespoon 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 1/2 lb); 1 garlic clove, minced (about 1 tsp.); 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme; 2 teaspoons chopped fresh sage or 1/2 teaspoon dried sage; 1/2 teaspoon salt, plus more to taste; 1/4 teaspoon fresh ground black pepper, plus more to taste; 4 cups low sodium chicken or 4 cups vegetable broth; 1 (14 1/2 ounce) can no-salt-added tomatoes, with their juices; 2 ounces baby spinach leaves, chopped (2 cups lightly packed); 1/3 cup freshly grated parmesan cheese (optional)

Submitted by tinebean21

"From USA Weekend 2/26/12 by Ellie Krieger "This Italian-style recipe is packed with six vegetables varieties -- plus beans -- making it an excellent source of fiber, vitamins A and C, and a good source of protein and minerals -- all for less than 150 calories a serving. mashing some of the beans before putting them in the soup thickens the herb-infused broth, giving it a hearty body.""

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photo by DailyInspiration

Ready In:: 30mins
Ingredients:: 15
Yields:: 1 pot
Serves:: 6

ingredients

1 (15 1/2 ounce) can cannellini beans
1 tablespoon 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 1/2 lb)
1 garlic clove, minced (about 1 tsp.)
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
2 teaspoons chopped fresh sage or 1/2 teaspoon dried sage
¹⁄₂ teaspoon salt, plus more to taste
¹⁄₄ teaspoon fresh ground black pepper, plus more to taste
4 cups low sodium chicken or 4 cups vegetable broth
1 (14 1/2 ounce) can no-salt-added tomatoes, with their juices
2 ounces baby spinach leaves, chopped (2 cups lightly packed)
¹⁄₃ cup freshly grated parmesan cheese (optional)

directions

In a small bowl, mash half of the beans with a masher or the back of a spoon; set aside.
Heat oil in a large soup pot over med-high heat. Add onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper, until the vegetables are tender (about 5 mins).
Add 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 minutes more.
Serve topped with the parmesan, if desired.

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Reviews

I liked this soup, but didn't love it. It definitely gets bonus points for being low fat and healthy, but it isn't something I really looked forward to having leftover. It is easy and nice to use up some veggies sitting in the fridge. I love Ellie Krieger, but prefer some of her other healthy recipes.

Julie F
Definitely lived up to it's name - Terrific! Loved the veggie combinations and it was so easy and quick to make. Homemade soup without a lot of effort. Next time I might add more cannellini beans (just my preference) and increase the broth. Will definitely make this healthy soup again! Made for Fall PAC 2012.

DailyInspiration