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tuscan veggie soup

Tuscan Vegetable Soup

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Loads of Veggies and beans in a vegetable or chickin broth.
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Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Course: Main Course
Cuisine: Italian
Keyword: easy soup, italian soup, tuscan, vegetables
Servings: 6 people

Ingredients

  • 1 cup carrots chopped
  • 1 cup onion chopped, white or yellow
  • 1 cup celery chopped
  • 1 cup zuccini chopped
  • 2 cups spinach chopped
  • 2 cloves garlic minced
  • 2 tbsp fresh thyme
  • 2 tbsp sage
  • 1 can low-sodium canellini beans, drained and rinsed 15 ounce
  • 1-2 32 low sodium chicken broth you can substitute with vegetable broth. If you plan to save for leftovers, air on the lesser side of broth and add more when you reheat.
  • 1 can diced tomatoes 15 ounce, you can buy just tomatoes or the can with herbs.
  • 2 tbsp olive oil
  • salt and pepper to taste

Instructions

See Full Video Below

    Prepping the ingredients

    • Chop the carrots, onion, celery and zucchini and place in a bowl.
      Dice the thyme, sage and garlic and put aside.
      Chop spinach and put aside.
    • Rinse and drain beans and split the can into 2.
      Smash 1/2 the can of the beans with the back of a spoon.
      Leave the other 1/2 as is.
    • In a large stock pot on medium heat, add the olive oil. Once heated through add the carrots, onion, celery, zucchini, thyme, sage and garlic. Salt and Pepper to taste.
      Sautee for a 4-5 minutes.
    • Add the can of diced tomatoes and broth and bring to a simmer.
    • Once the broth is simmering, add the crushed and whole beans and the spinach.
      Let all ingredients cool through (10 minutes or so) and serve.
    • TOptional step: top with grated cheese.

    Notes

    I recommend using 1 32 ounce broth to start.  You can add more broth if needed.  The extra broth is also good for eating as leftovers. The veggies will absorb a lot of the juice when you store it.