Tuscan Vegetable Soup

This recipe comes from Ellie Krieger. Until recently, I certainly would not have craved a vegetable soup, especially one that is advertised as healthy. I always talk about the need to grow in all areas of our life. This is what I am doing because now I certainly crave healthy soups. I, know how good they taste and Ellie has shared more than wonderful soup for us to “kvell” about.

For many years, we have chosen not to eat canned goods because of the high salt content. I have remained true to this and I am not even sure if I ever deviated from this thinking. That is, until I discovered Eden products. There is almost no salt in their canned goods. Now, I have the choice of canned beans for quick soups. I wish I was in my kitchen with a camera to show you my bean shelf. I try to keep as many kinds as are available so, at any moment, I can throw them into a soup or chili or stew. How liberating this is!

Tuscan Vegetable Soup adapted from Ellie Krieger
1 (15-ounce) can low-sodium canellini beans, drained and rinsed
1 tablespoon olive oil
1/2 large onion, diced (about 1 cup)
2 carrots, diced (about 1/2 cup)
2 stalks celery, diced, (about 1/2 cup)
1 small zucchini, diced (about 1 1/2 cups)
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
32 ounces low-sodium vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes
2 cups chopped baby spinach leaves

In a small bowl, mash a third of the beans.

Heat the oil in a large soup pot over medium-high heat.

Add the onion, carrots, celery, zucchini, spices, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.

Add the broth and tomatoes with the juice and bring to a boil.

Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.

This is a meal, I anticipate making again and again.

I would love it if you would join me at Comfy Cook and Sweet and Savory.

10 Comments

Joanne

I never used to crave veggies. Until I forced myself to start eating them. Now I crave broccoli, butternut squash, and sweet potatoes on a regular basis!

Great soup Chaya!

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