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Healthy Tuscan Vegetable Soup
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course:
Dinner
Servings:
4
-6 servings
Author:
Jenn
Ingredients
1
15.5-oz can cannellini beans, drained and rinsed
1
Tbsp.
olive oil
1/2
large onion
diced (about 1/2 cup)
1
medium carrot
diced (about 1/2 cup)
2
stalks celery
diced (about 1/2 cup)
1
small zucchini
diced
1
clove
garlic
minced
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.
ground black pepper
plus more to taste
4
cups
low-sodium chicken or vegetable broth
1
14.5-oz can diced tomatoes, with juices
2
cups
lightly packed chopped spinach
1/3
c.
freshly grated parmesan cheese
optional
Instructions
Heat oil in a large soup pot over medium-high heat. Add the onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper.
Cook, stirring occasionally until the vegetables are tender. Add the broth and tomatoes and bring to a boil.
Add the beans and the spinach leaves. Cook until the spinach is wilted. Serve with a sprinkling of parmesan cheese and enjoy!
Notes
*recipe adapted from chef Ellie Krieger