Classic Tuscan Soup //
It’s winter… but I live in Southern California, so it’s not reallllllly winter! I surely can’t relate to those of you shoveling snow and bundling up in your cozy cold-weather gear. Where I live, we’ve had a few days of cooler weather, some rain, and even one day of random snow {can you believe it?}… but for the most part, we’ve had many days in the 70’s. {I’m not complaining, I assure you!}
Despite the warmer weather we’ve had this past week, I do still crave cups of soul-warming food and steaming hot beverages! This Classic Tuscan Soup completely takes care of those seasonal cravings. It’s filled with earthy, satisfying vegetables and hearty white beans. It’s a healthier soup, so for those of you eating clean… this one’s for you!
In addition to being a deliciously healthy soup, it’s simple to make. The whole meal cooks in one pot and can be ready in just over 30 minutes from start to finish!
The vegetables are sautéed in a bit of olive oil, for a few minutes, before adding the broth, and a couple remaining ingredients. This leaves the vegetables ever-so-slightly crisp when you bite into them. {Seriously, perfect!} Half of the canellini beans are coarsely mashed, which thickens the soup and makes the broth more substantial and filling.
Classic Tuscan Soup
Ingredients
- 2 13-15-ounce cans low-sodium canellini beans, drained and rinsed
- 1-2 tablespoons olive oil
- 1/2 large white or yellow onion diced (about 1 cup)
- 2 medium/large carrots diced (about 1/2 cup)
- 2 stalks celery diced, (about 1/2 cup)
- 1 zucchini diced (about 1 1/2 cups)
- 1 clove garlic minced
- 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried
- 2 teaspoons chopped fresh sage leaves or 1/2 teaspoon dried
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 32 ounces low-sodium chicken broth or vegetable broth
- 1 14.5-ounce can no salt added diced tomatoes
- 2 cups chopped spinach leaves
- 1/3 cup freshly grated Parmesan optional
Instructions
- In a small bowl mash one can of the beans with a masher or the back of a spoon, and set aside.
- Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, salt, and pepper, and cook stirring occasionally until the vegetables are slightly tender, about 5-7 minutes.
- Add the broth and tomatoes (with the juice) and bring to a boil. Add the mashed and whole beans, along with the spinach leaves. Cook until the spinach is wilted, about 3 minutes.
- Remove from heat. Serve warm, topped with grated Parmesan Cheese (if desired).
Notes
Recipe adapted from Ellie Krieger {The Food Network} // https://www.foodnetwork.com/recipes/ellie-krieger/tuscan-vegetable-soup-recipe.html
If you’re a fan of soups… I think you will love this recipe! Give it a try and let me know what you think! Wishing you many cozy, heart-warming days ahead!
