Tuesday, December 17, 2013

Tuscan Vegetable Soup

I do really like soup, but I feel every time I have made one from scratch (not counting chili is good!), I am not completely satisfied with how it comes out. It will be edible, but I won't look forward to having the leftovers. I have had a theory that soup taste better the longer it cooks and marinades. Soups made in a crock pot are probably best, but this soup has proved me wrong. In about 40 minutes, you are eating a flavorful bowl! 

Here's the recipe for Tuscan Vegetable Soup:

- 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 of frozen spinach
- 1/3 cup freshly grated Parmesan, optional


1. In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
2. Defrost spinach in a microwave safe bowl.
3. Heat the oil in a large soup pot over medium-high heat.
4. 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.
5. Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and spinach and cook for about 3 more minutes.
6. Serve topped with Parmesan.
Original recipe can be found here.

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