Tuscan Vegetable Soup

Tuscan Vegetable Soup might be a good recipe to expand your soup recipe box. Watching your figure? This gluten free recipe has 169 calories, 9g of protein, and 4g of fat per serving. This recipe serves 6. For $1.31 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. A mixture of celery, black pepper, zucchini, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodnetwork. It is perfect for Winter. From preparation to the plate, this recipe takes approximately 35 minutes. 266 people were glad they tried this recipe. With a spoonacular score of 97%, this dish is super. Users who liked this recipe also liked Tuscan White Bean Soup with Broccoli Rabe – a Completely Different Twist on Vegetable Soup, Tuscan Vegetable Soup, and Tuscan Vegetable Soup.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 15 minutes

 

Ingredients:

2 cups chopped baby spinach leaves

1/4 teaspoon freshly ground black pepper

1 (15-ounce) can low-sodium canellini beans, drained and rinsed

1 (14.5-ounce) can no salt added diced tomatoes

2 carrots, diced (about 1/2 cup)

2 stalks celery, diced, (about 1/2 cup)

2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)

1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)

1 clove garlic, minced

1 tablespoon olive oil

1/3 cup freshly grated Parmesan, optional

1/2 teaspoon salt

32 ounces low-sodium chicken broth or vegetable broth

1 small zucchini, diced (about 1 1/2 cups)

Equipment:

bowl

pot

Cooking instruction summary:

Watch how to make this recipe. 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, 1/2 teaspoon of salt and 1/4 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. Serve topped with Parmesan, if desired.

 

Step by step:


1. Watch how to make this recipe.

2. In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.

3. Heat the oil in a large soup pot over medium-high heat.

4. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.

5. Add the broth and tomatoes with the juice and bring to a boil.

6. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.

7. Serve topped with Parmesan, if desired.


Nutrition Information:

Quickview
169k Calories
9g Protein
4g Total Fat
25g Carbs
49% Health Score
Limit These
Calories
169k
8%

Fat
4g
7%

  Saturated Fat
1g
9%

Carbohydrates
25g
8%

  Sugar
6g
7%

Cholesterol
3mg
1%

Sodium
1006mg
44%

Get Enough Of These
Protein
9g
18%

Copper
2mg
118%

Vitamin A
3388IU
68%

Vitamin K
60µg
58%

Manganese
0.77mg
38%

Fiber
5g
24%

Folate
87µg
22%

Vitamin C
17mg
21%

Iron
3mg
21%

Potassium
733mg
21%

Magnesium
71mg
18%

Calcium
173mg
17%

Phosphorus
149mg
15%

Vitamin E
2mg
14%

Vitamin B6
0.26mg
13%

Vitamin B1
0.16mg
10%

Zinc
1mg
9%

Vitamin B2
0.15mg
9%

Vitamin B3
1mg
7%

Vitamin B5
0.48mg
5%

Selenium
3µg
4%

Vitamin B12
0.07µg
1%

covered percent of daily need
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