Tuscan Vegetable Soup

Picture of Tuscan Vegetable Soup Recipe 1 Video | Photo: Tuscan Vegetable Soup Recipe
Rated 5 stars out of 5
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Total Time:
35 min
Prep
20 min
Cook
15 min
Yield:
6 servings (1 1/2 cups each)
Level:
Easy
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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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Wine Suggestion for This Recipe

Sangiovese

Sangiovese

Bright, fruity Italian red wine

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Newest Ratings and Reviews

Read all 215 reviews

  • 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.. :-

    people found this review Helpful.
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  • on May 08, 2013

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    It was an excellent soup!

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  • 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.

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Nutrition Facts

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
 

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