Tuscan Vegetable Soup
Tuscan Vegetable Soup might be a good recipe to expand your soup recipe box. Watching your figure? This gluten free recipe has 169 calories, 9g of protein, and 4g of fat per serving. This recipe serves 6. For $1.31 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. A mixture of celery, black pepper, zucchini, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodnetwork. It is perfect for Winter. From preparation to the plate, this recipe takes approximately 35 minutes. 266 people were glad they tried this recipe. With a spoonacular score of 97%, this dish is super. Users who liked this recipe also liked Tuscan White Bean Soup with Broccoli Rabe – a Completely Different Twist on Vegetable Soup, Tuscan Vegetable Soup, and Tuscan Vegetable Soup.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 15 minutes
Ingredients:
2 cups chopped baby spinach leaves
1/4 teaspoon freshly ground black pepper
1 (15-ounce) can low-sodium canellini beans, drained and rinsed
1 (14.5-ounce) can no salt added diced tomatoes
2 carrots, diced (about 1/2 cup)
2 stalks celery, diced, (about 1/2 cup)
2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
1 clove garlic, minced
1 tablespoon olive oil
1/3 cup freshly grated Parmesan, optional
1/2 teaspoon salt
32 ounces low-sodium chicken broth or vegetable broth
1 small zucchini, diced (about 1 1/2 cups)
Equipment:
bowl
pot
Cooking instruction summary:
Watch how to make this recipe. 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, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the 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.
Step by step:
1. Watch how to make this recipe.
2. In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
3. Heat the oil in a large soup pot over medium-high heat.
4. 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.
5. Add the broth and tomatoes with the juice and bring to a boil.
6. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
7. Serve topped with Parmesan, if desired.
Nutrition Information:
covered percent of daily need
