Probably my last soup for awhile due to the lovely warm weather we’ve been having here in the Garden State. This recipe, Tuscan Vegetable Soup, came from Ellie Krieger’s new cookbook that I recently purchased. It’s been hit or miss with these recipes but some are very good like this one. I love a hearty vegetable soup full of fresh, flavorful veggies. I also added some whole wheat elbows to give it more substance. Not only did I enjoy the fresh veggie flavors of this soup but I felt good eating it because it was so good for you. And it’s very quick and simple to make. What more can I ask for?
Overall rating – 3.5 stars
|Copyright 2007, Ellie Krieger, All rights reserved|
1 (15-ounce) can low-sodium canellini beans, drained and rinsed
1 tablespoon olive oil
1/2 large onion, diced (about 1 cup)
2 carrots, diced (about 1/2 cup)
2 stalks celery, diced, (about 1/2 cup)
1 small zucchini, diced (about 1 1/2 cups)
1 clove garlic, minced
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
32 ounces low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes
2 cups chopped baby spinach leaves
1/3 cup freshly grated Parmesan, optional
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.
|Nutritional analysis per serving||Calories 140|
|Total Fat 4 grams||Saturated Fat 0.5 grams|
|Cholesterol 0 mg||Sodium 310 mg|
|Carbohydrates 19 grams||Protein 8 grams|
|Fiber 4.5 grams|