Tuscan Vegetable Soup
Source:
Appleton Post Crescent
Ingredients
- (2) 15.5 oz. cans cannellini or white kidney beans, drained and rinsed
- 1 Tbls. olive oil (or tuscan herb oil) + 2 Tbls. butter
- 1 medium onion, diced (about 1 c.)
- 1 medium carrot, diced (about 1/2 c.)
- 2 stalks celery, diced (about 1/2 c.)
- 1 small zucchini, diced (about 1-1/2 c.)
- 1 large clove garlic, minced
- 1 tsp. dried thyme
- 1/2 t. dried sage
- 1/2 t. salt
- 1/4 t. freshly ground black pepper, plus more to taste
- a pinch of red pepper flakes, optional
- 4 c. regular or low sodium chicken broth
- 14.5 oz. can petite diced tomatoes, with their juices
- 2 oz. (2 c. lightly packed) baby spinach leaves, chopped
- 1/2 c. freshly grated parmesan cheese
Instructions
In a small bowl, mash one-half can of beans with a masher or the back of a spoon, set remaining 1-1/2 cans aside.
Heat the oil and butter in a large soup pot over medium high heat. Add the onion, carrot, celery, zucchini, garlic, thyme, sage, salt, pepper and red pepper flakes, if using; cook stirring occasionally until the vegetables are tender about 15 minutes.
Add the broth and tomatoes and bring to a boil; lower heat and simmer for 30 minutes.
Add the mashed and whole beans and the spinach leaves; cook until the spinach is wilted, about 5-10 minutes more.
Serve topped with parmesan cheese, if desired.
NOTE: Serves 6