Ellie Krieger Tuscan Vegetable Soup
Ellie Krieger Tuscan Vegetable Soup is a gluten free and dairy free soup. For $1.1 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains about 8g of protein, 4g of fat, and a total of 168 calories. This recipe serves 6. 46 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 30 minutes. It is brought to you by Simple Nourished Living. Head to the store and pick up dried sage, celery, carrot, and a few other things to make it today. Autumn will be even more special with this recipe. Overall, this recipe earns a great spoonacular score of 93%. If you like this recipe, take a look at these similar recipes: Ellie Krieger's Lemony Lentil Soup, Ellie Krieger's Roasted Tomato And Black Bean Soup With Avocado, and Ellie Krieger's Southwestern Slaw.
Servings: 6
Preparation duration: 30 minutes
Ingredients:
1 can (15.5 ounces) cannellini beans, drained and rinsed and divided
1 can (14.5 ounces) diced tomatoes, undrained
½ cup diced carrot (1 medium)
½ cup diced celery (2 stalks)
½ teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon minced garlic
1 tablespoon olive oil
1 cup diced onion (1 medium)
1-1/2 cups diced zucchini (1 small)
2 cups chopped fresh spinach
4 cups low-sodium chicken or vegetable broth
Equipment:
bowl
pot
Cooking instruction summary:
In a small bowl, mash half of the beans and set them aside.In a large soup pot, heat the oil over medium-high heat.Add the onion, carrot, celery, zucchini, garlic, thyme, sage and salt and pepper to taste. Cook, stirring occasionally, until the vegetables begin to soften, 6 to 7 minutes.Add the broth, tomatoes, and beans and bring to a boil, then lower heat.Add the spinach and cook until the spinach is wilted, 3 to 4 minutes.Serve topped with Parmesan if desired.
Step by step:
1. In a small bowl, mash half of the beans and set them aside.In a large soup pot, heat the oil over medium-high heat.
2. Add the onion, carrot, celery, zucchini, garlic, thyme, sage and salt and pepper to taste. Cook, stirring occasionally, until the vegetables begin to soften, 6 to 7 minutes.
3. Add the broth, tomatoes, and beans and bring to a boil, then lower heat.
4. Add the spinach and cook until the spinach is wilted, 3 to 4 minutes.
5. Serve topped with Parmesan if desired.
Nutrition Information:
covered percent of daily need
