Classic Tuscan Soup

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. 

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Classic Tuscan Soup

Prep time:  20 mins

Cook time:  15 mins

Total time:  35 mins

Serves: 4-6

Loaded with hearty vegetables... this Classic Tuscan Soup is deliciously healthy and satisfying!

Ingredients

• 2 (13-15-ounce) cans low-sodium canellini beans, drained and rinsed
• 1-2 tablespoons olive oil
• ½ large white or yellow onion, diced (about 1 cup)
• 2 medium/large carrots, diced (about ½ cup)
• 2 stalks celery, diced, (about ½ cup)
• 1 zucchini, diced (about 1½ cups)
• 1 clove garlic, minced
• 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
• 2 teaspoons chopped fresh sage leaves (or ½ teaspoon dried)
• ½ teaspoon salt
• ¼ 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
• ⅓ cup freshly grated Parmesan (optional)

Instructions

1. In a small bowl mash one can of the beans with a masher or the back of a spoon, and set aside.
2. 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.
3. 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.
4. Remove from heat. Serve warm, topped with grated Parmesan Cheese (if desired).

Notes

To make kid-friendly: top with a handful of Oyster Crackers or Original Goldfish Crackers!
Recipe adapted from Ellie Krieger {The Food Network} // https://www.foodnetwork.com/recipes/ellie-krieger/tuscan-vegetable-soup-recipe.html

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