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Recipe courtesy of Ellie Krieger

Tuscan Vegetable Soup

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  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 6 servings (1 1/2 cups each)
  • Nutrition Info
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Ingredients

Directions

  1. In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
  2. 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.
  3. 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.
  4. Serve topped with Parmesan, if desired.
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