Did any of you see this recipe in the Sunday paper? It caught my eye! I especially love the fact that there is spinach in it. For some reason I’ve been on a spinach craze lately. This soup is easy to make and tasty too!
Terrific Tuscan Vegetable Soup from CookSmart by Ellie Krieger
1 15.5 ounce can cannellini or other small white beans, drained and rinsed
1 tablespoon olive oil
1/2 large onion, diced (about 1 cup)
1 medium carrot, 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 or 1 teaspoon dried thyme
2 teaspoons chopped fresh sage or 1/2 teaspoon dried sage
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
4 cups low-sodium chicken or vegetable broth
1 14.5 ounce can diced tomatoes, no salt added, with their juices
2 ounces baby spinach leaves (2 cups lightly packed), chopped
1/3 cup freshly grated Parmesan cheese, optional
Heat the oil in a large soup pot over medium-high heat. Add onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper and cook, stirring occasionally, until vegetables are tender, 5-8 minutes.
Add the broth and tomatoes; bring to a boil. Add the beans and spinach leaves; cook until spinach is wilted, about 3 minutes more. Serve topped with parmesan, if desired. Yields 6 servings.
This soup was healthy, flavorful, and delicious. It’s perfect with a hearty piece of whole-grain bread. We had it with tortellini at my son’s request. However you choose to serve it, this dish is sure to be satisfying!