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Tuscan Vegetable Soup

You can’t go wrong with this hearty Italian style soup.  It is guaranteed to warm you up on a ch-ch-chilly winter’s day.

Original recipe by Ellie Krieger & Food Network
Cooking tips from our friend Karen Wright
Serves 6

Ingredients

1 (15-ounce) can low-sodium canellini beans (tip from Karen: white kidney beans or Romano 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 of 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 or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes
2 cups chopped baby spinach leaves (tip from Karen: I use kale)
1/3 cup freshly grated Parmesan, optional

Method

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 or kale leaves and cook until the spinach is wilted, about 3 minutes more.

Serve topped with Parmesan cheese if desired.

Photo from Food Network web site
Photo from Food Network web site

 

 

 

 

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