Tuscan Vegetable Soup
Prep Time: Under 10 minutes
Cook Time: About 10 minutes
Servings: 6
Delicious soup and so great to use up little bits of veggies that you have left over from other things. Would be good with shredded beef or chicken, too. Hubby and Kid tested and loved! :)
Ingredients
1 (15 ounce) can canellini beans, drained and rinsed
1 Tablespoon coconut oil (or olive oil if you prefer)
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 teaspoon dried thyme leaves
1/2 teaspoon dried sage
1/2 teaspoon sea salt *or to taste*
1/4 teaspoon black pepper
32 ounces low sodium chicken broth or vegetable broth
1 (14.5 ounce approx) can no salt added diced tomatoes
2 cups chopped baby spinach leaves
1/3 cup raw or organic freshly grated Parmesan cheese (OPTIONAL)
Directions
In a small bowl, mash HALF of the cannellini beans with a masher or the back of a spoon. Set aside. *Cannellini beans are also called white kidney beans*
Heat the oil in a large pot over medium high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, salt and pepper. Cook, stirring occasionally until the vegetables are tender, about 5 minutes or so.
Add the broth and tomatoes with the juice to the veggie mixture and bring to a boil. Add the mashed beans AND the rest of the whole beans and the spinach leaves and cook until the spinach is wilted, about 3-4 minutes more.
Serve topped with Parmesan cheese, if desired.
Serves 6 (1 1/2 cups each)
Coach's Note: Add a fat serving if you top with cheese.
Related Recipes
