Loading

Tuscan Vegetable Soup Recipe

Ingredients
  • 1 can low-sodium cannellini beans, drained & rinsed (15 ounce can)
  • 1 tablespoon olive oil
  • 1/2 onion, diced (large)
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 zucchini, diced (small)
  • 1 clove garlic, minced
  • 1 tablespoon fresh thyme leaves, chopped or 1 teaspoon dried
  • 2 teaspoons fresh sage, chopped or 1/2 teaspoon dried
  • 1/2 teaspoon Salt
  • 1/4 teaspoon pepper
  • 32 ounces chicken broth
  • 1 can diced tomatoes (14.5 ounce can)
  • 2 cups baby spinach leaves
  • 1/3 cup freshly grated Parmesan, optional
Directions
In a small bowl mash half of the beans with a masher or the back of a spoon and set aside. Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, salt and pepper. Cook, stirring occasionally until vegetables are tender, about 5 minutes. 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. Serve topped with Parmesan, if desired.
Similar Recipes
Split Pea and Ham Soup
bay leaf
carrots
celery
diced ham
garlic powder
Turkey Tortilla Soup
(4 cups) homemade turkey
10 inch tortillas
canned black beans
chili powder
cilantro
Ham and  Bean Soup
carrot
celery
chopped parsley
dried navy
dried sage
Loading

Tuscan Vegetable Soup Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2016 Tecstra Systems, All Rights Reserved, RecipeTips.com