Authentic Tuscan Vegetable Soup

Prep Time: 15 minutes

Cooking Time: 20 minutes

Servings: 6

Ingredients

• 1 15-ounce can low sodium cannellini beans, drained and rinsed
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 small zucchini, diced
• 1 garlic clove, minced
• 1 tablespoon fresh thyme leaves, chopped
• 2 teaspoons fresh sage, chopped
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 32 ounces low sodium chicken broth
• 1 14-ounce can no-salt diced tomatoes, undrained
• 2 cups baby spinach leaves, chopped
• 1/3 cup freshly grated parmesan

Process

1. Mash half of the beans in a small bowl using the back of a spoon and put to the side.

2. Add oil to a large soup pot and place over medium-high heat.
3. Add carrots, onion, celery, garlic, zucchini, thyme, salt, pepper, and sage.
4. Cook well for about 5 minutes until the vegetables are tender.
5. Add broth and tomatoes and bring the mixture to a boil.
6. Add beans (both mashed and whole) and spinach.
7. Cook for 3 minutes until the spinach has wilted.
8. Top with parmesan and serve.
9. Enjoy!

Nutrition

• Calories: 145
• Fat: 4g
• Carbohydrates: 21g
• Protein: 8g