Healthy Tuscan Vegetable Soup & Easy Peasy Peasant Bread

We had a lovely rainy day here in Los Angeles this week and I was craving a yummy bowl of something warm and comforting. When I found this soup recipe, I was thrilled! Not only is it a comfort food, but it's healthy too!

Tons of nutrients packed inside this italian-style recipe. Six vegetable varieties - plus cannellini beans - makes it an excellent source of fiber, vitamins A and C, and a good source of protein and minerals. All of this for only 150 calories per serving!! Yippee!!

Healthy Tuscan Vegetable Soup:

{adapted from chef Ellie Krieger}

One 15.5-oz can cannellini beans (preferabley low-sodium) drained and rinsed

1 Tbsp. 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 (about 1/2 lb) diced (about 1.5 cups)

1 clove garlic, minced (about 1 tsp.)

1 Tbsp. chopped fresh thyme or 1 tsp. dried

2 tsps. chopped fresh sage or 1/2 tsp. dried

1/2 tsp. salt, plus more for taste

1/4 tsp. freshly ground black pepper, plus more to taste

4 cups low-sodium chicken or vegetable broth

One 14.5-oz can no-salt-added diced tomatoes, with their juices

2 oz. baby spinach leaves (2 cups lightly packed) chopped

1/3 c. freshly grated parmesan cheese, optional

In a small bowl, mash half of the beans with a masher or the back of a spoon; set aside. (I had a hard time mashing mine with a spoon so I heated them in the microwave for 1 minute and it made it much easier) Heat the oil in a large soup pot over medium-high heat. Add the onion, carrot, celery, zucchini, garlic, thyme, sage, S & P, and cook, stirring occasionally until the vegetables are tender - about 5 minutes. Add the broth and tomatoes and bring to a boil. Add the mashed and whole beans and the spinach leaves; cook until the spinach is wilted, about 3 minutes more. Serve topped with the parmesan cheese.

So to go with my yummy, healthy, easy soup...I needed something (not as healthy) to eat with it. I immediately thought of this super easy bread that my kids beg me to make! They LOVE it! My awesome friend Rachel Gee gave me the recipe once upon a time...

First, mix 1 package dry yeast (or 2 Tbsp. 1/4 tsp if measuring) + 2 cups warm water (110 degrees) and let sit for 10 minutes.

Then mix together 1 Tbsp. sugar, 2 tsp. salt, and 4 cups flour + the yeast and water mixture in a large mixing bowl. DO NOT MIX TOO LONG & DO NOT KNEAD. The mixture will look like this:

Let rise until size doubles, like this picture below:

After rising, split into two rounds and place on a greased cookie sheet.

Let rise until doubled (as picture below) and brush with egg white or melted butter (I always use butter, yum!)

An sprinkle with garlic salt:

This is the kind I use = delicious!!

Bake at 425 degrees for 10 minutes then reduce heat to 375 degrees and cook additional 15 minutes or until golden brown.

We always tear right into it (like below) but you can slice it up and serve it that way if you prefer!

ENJOY!!

Easy Peasy Peasant Bread:

Mix and let sit for 10 minutes:

1 package dry yeast (2 Tbsp. + 1/4 tsp. if measuring)

2 cups warm water (110 degrees)

After 10 minutes, mix the yeast + water mixture in a mixing bowl with:

1 Tbsp. sugar

2 tsp. salt

4 cups flour

Do not mix too long. Do not knead. Let rise until doubled. After rising, split into 2 rounds and place on greased cookie sheet. Let rise again until doubled. Brush with egg white or melted butter and sprinkle with garlic salt. Bake at 425 degrees for 10 minutes then reduce heat to 375 degrees and cook additional 15 minutes or until golden brown.