We love to eat soup at our house and I love to cook soup because they are usually quick and easy to throw together. A couple of weekends ago we had had a particularly heavy and less than healthy eating streak, so I went on the hunt for some new light and healthy recipes to feed my family some good for you food. I came across this soup and all four of us loved it so much that the next week I made a double to keep in the fridge to eat for lunch. It’s really delicious and healthy!
What I am sharing with you is my version of Ellie Krieger’s Tuscan Vegetable Soup. I followed her recipe except for the herbs (I used dried Italian season) and the zucchini (not our favorite). I added more carrots and celery to off-set the zucchini.
All you gluten-eating peeps out there, make this soup and dunk a huge piece of crusty bread in it for me, ok?
2 (15-ounce) can low-sodium canellini beans, drained and rinsed
1 tablespoon olive oil
1/2 large onion, diced (about 1 cup)
3 carrots, diced (about 1/2 cup)
3 stalks celery, diced, (about 1/2 cup)
1 clove garlic, minced
1 teaspoon dried Italian seasoning (I’ve also used dried basil and parsley)
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 baby spinach leaves
1/3 cup freshly grated Parmesan, optional <–But you should totally add it! Yum!
In a small bowl mash half of 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, garlic, Italian seasoning, 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, the mashed and whole beans. Let cook for at least 10 minutes. Add the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
Serve topped with Parmesan, if desired.