The Freshman Cook: Tuscan Vegetable Soup

Today we are making the soup portion of our Lasagna meal. This soup has a chicken base, although if you are looking for a vegetarian soup, you could easily substitute a vegetable broth. Here’s your recipe: (adapted from Ellie Krieger) 1  15 ounce can low sodium canellini beans, drained and rinsed (Whole Foods) 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 small zucchini, diced (about 1 1/2 cup)

1 clove garlic, minced 1 teaspoon dried thyme leaves 1/2 teaspoon dried sage leaves 1/2 teaspoon salt 1/4 teaspoon ground black pepper 32 ounce low sodium chicken broth (Whole Foods) 1  14.5 ounce can diced tomatoes(Whole Foods) 2 cups chopped baby spinach leaves 1/3 cup freshly grated Parmesan Put half of the canellini beans in a bowl and mash with the back of a  spoon. Don’t forget to drain first!!


Heat the olive oil in a soup or stock pot over medium to high heat.  

                                                                   Add the onion, 

 the carrots,

the celery,

 the dried thyme, sage, garlic, salt & pepper.

Don’t forget to dice your veggies.

Add your zucchini and stir until tender. 

It should take about 5 minutes.

Add the broth.

Add the diced tomatoes, and bring the soup to a boil.

Add the mashed canellini beans, both mashed and whole,

and the spinach leaves and cook until the leaves are wilted.

 Serve the soup topped with grated Parmesan.

When I shopped for the items I needed for this recipe I got several products at Whole Foods, I love that place. Whenever I need something that is special or of a higher quality, they always seem to have what I need.

This soup is a great addition to our Lasagna meal. A chunk of the bread from the antipasto tray would taste great dipped in the soup. Thanks for dropping by, and hope to see you tomorrow when we make the entree, Lasagna.

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