Tuscan Vegetable Soup Recipe

Submitted by digigirl

Makes 6 servings

from foodnetwork.com

Ingredients

30	ounces 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	squash, diced (about 1 1/2 cups)
1	clove garlic, minced
1	tablespoon fresh thyme
2	teaspoons fresh sage
1/2	teaspoon salt
1/4	teaspoon black pepper
32	ounces chicken broth
14 1/2	ounces tomatoes, diced
2	cups fresh spinach
1/3	cup Parmesan cheese

Directions

In a small bowl mash half 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, 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.
Serve topped with Parmesan, if desired.

Categories

Vegetables, Soup

Serving Size 452.2g

Amount Per Serving

Calories

149

Calories from Fat

% Daily Value^*

Total Fat

5.2g

Saturated Fat

1.6g

Trans Fat