Wednesday, September 21, 2011

Easy Italian Vegetable Soup to Bring in the Fall

This vegetable soup is so easy to put together and it can be ready to serve in 30 minutes. It is a one dish meal with lots of heart healthy vegetables and canellini beans for protein and fiber.


1 (15 oz) can canellini beans, drained and rinsed
1 tablespoon extra virgin olive oil
1/2 large red onion, diced
2  medium carrots, diced
2 stalks celery, diced
1 medium zucchini, diced
1 clove garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon black pepper
32 oz low-sodium chicken stock or vegetable stock
1 (14.5 oz) can diced tomatoes
9 oz bag fresh baby spinach leaves
1/3 cup grated Parmesan cheese, optional


In a small bowl mash half of the beans with a fork and set aside.

Heat the oil in a large soup pot over medium-high heat. Add, onion, carrots, celery, zucchini, garlic, thyme, sage, salt and pepper and cook stirring occasionally until the vegetables are tender, about 10 minutes.

Add the stock and tomatoes and bring to a boil. Add the mashed and whole beans and the spinach leaves and reduce heat and simmer, about 20 minutes.

Serve topped with Parmesan. Enjoy!

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