Looking for something light and healthy?
This Tuscan Bean and Vegetable Soup is the perfect weeknight meal after a long weekend of eating, ribs, onion rings, beans with pork, pizza, ice cream and I’m not even sure what else because I’ve lost track. I know…I have a problem.
Yesterday I decided to do my version of “boot camp” in my family room in front of the TV. It hurts to breathe today so I think it worked?
As you will notice, weekends are my days off from my normal “diet.” Typically during the week I do my best to eat a lot of veggies, fruits, whole grains and lean proteins…so healthier foods and meals. This allows me to indulge, if you will, on the weekends.
Now let’s talk vegetables. I heart vegetables…really I do. I actually prefer vegetable pizza over pepperoni and sausage pizza. I prefer vegetable or tomato soup over chicken or sausage soup. That’s why I seriously am obsessed with this Tuscan Soup – so fresh, so clean, and so healthy.
The herbs really take this soup to the next level – the sage, thyme and oregano add so much flavor and depth. The vegetables make it hearty and filling. Please do make this! It’s even better the next day when all the flavors have time to get “married.” Speaking of marriage…5 ½ months away friends! Yesterday was our 7th anniversary of dating. Craziness. 🙂
Now, don’t forget to add parmesan cheese to the soup. I know it makes it a little less healthy but you can never have too much cheese.
- 1 (15-ounce) can low-sodium canellini beans, drained and rinsed
- 1 tablespoon olive oil
- ½ large onion or 1 small onion diced (about 1 cup)
- 3 carrots, diced (about ½ cup)
- 3 stalks celery, diced, (about ½ cup)
- 1 zucchini, diced (about 1½ cups)
- 2 clove garlic, minced
- 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
- 2 teaspoons chopped fresh sage leaves (or ½ teaspoon dried)
- 1 teaspoon chopped fresh oregano (or ¼ teaspoon dried)
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 5-6 cups vegetable broth
- 1 (14.5-ounce) can no salt added diced tomatoes
- 3 cups chopped baby spinach leaves
- ⅓ cup freshly grated Parmesan, optional
- 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, ¾ teaspoon of salt and ½ 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.
- Let soup sit on very low heat for 20 minutes to allow flavors to come together.
- Serve with parmesan cheese.
Adapted from Food Network