1 Video | Photo: Tuscan Vegetable Soup Recipe
Ingredients
- 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
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, 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.
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By Tprather9
Tumwater! WA
on May 18, 2013
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Excellent! Do not change a thing, except to maybe double it! And definitely serve with some grated Parmesan and some crusty bread.. :-
By lpratt782
Knoxville, TN
on May 08, 2013
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It was an excellent soup!
By somesring
on April 14, 2013
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This is a fabulous base recipe that you can tweak to your liking. I added small fresh gulf shrimp (I cooked first in a pan to include some protein and make it more of a meal. As other reviewers have posted, it is a very light dish and is not particularly filling. I think shredded chicken would work well too. I would definitely recommend topping with parmesan cheese, it adds loads of complementary flavor. The herbs are wonderful - I have only ever made this with the fresh herbs and the amounts in the recipe are just right. Also, I recommend cooking the vegetables in the pot to soften for at least 15 - 20 minutes before adding the broth.
Read all 215 reviews