Monday, January 18, 2010

Tuscan Vegetable Soup

If you're looking for a quick, delicious, healthy, and comforting dinner, this soup will most definitely fit the bill. It came together in just over 30 minutes, including chopping time, but it had the flavor of a simmered-all-day kind of soup.


Tuscan Vegetable Soup
adapted from Ellie Krieger, The Food You Crave
printer-friendly recipe

Ingredients:

1 (15 oz.) can low-sodium canellini beans, drained and rinsed
1 (15 oz.) can low-sodium kidney beans, drained and rinsed
1 TBSP olive oil
1/2 large onion, diced

3 carrots, diced

3 stalks celery, diced

1 large zucchini, diced
2 cloves garlic, minced

1 tsp. dried thyme

1 tsp. dried rosemary
1 tsp. dried basil
1/2 tsp. dried sage
1/2 tsp. salt
1 tsp. freshly-ground black pepper
32 oz. low-sodium chicken broth or vegetable broth

1 (14.5 oz.) can fire roasted diced tomatoes, with juices

5 oz. baby spinach leaves

1/2 low-fat sour cream (for garnish)


Directions:

1. In a small bowl mash half of the canellini 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, rosemary, basil, sage, salt, and 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.
4. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
5. Serve topped with sour cream, if desired.
One year ago: 1-2-3-4 lemon cupcakes

2 comments :

Rebecca said...

I featured this same recipe on my blog at the first of the year! What a great way to make 2010 a healthy one! I added some potatoes to make it a little heartier though... still tasted wonderful!

Katie said...

Yum, Kels! This looks FANTASTIC! I love veggie soup! Starring to make now. :)