Ellie Krieger Tuscan Vegetable Soup

Ellie Krieger Tuscan Vegetable Soup is a gluten free and dairy free soup. For $1.1 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains about 8g of protein, 4g of fat, and a total of 168 calories. This recipe serves 6. 46 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 30 minutes. It is brought to you by Simple Nourished Living. Head to the store and pick up dried sage, celery, carrot, and a few other things to make it today. Autumn will be even more special with this recipe. Overall, this recipe earns a great spoonacular score of 93%. If you like this recipe, take a look at these similar recipes: Ellie Krieger's Lemony Lentil Soup, Ellie Krieger's Roasted Tomato And Black Bean Soup With Avocado, and Ellie Krieger's Southwestern Slaw.

Servings: 6

Preparation duration: 30 minutes

 

Ingredients:

1 can (15.5 ounces) cannellini beans, drained and rinsed and divided

1 can (14.5 ounces) diced tomatoes, undrained

½ cup diced carrot (1 medium)

½ cup diced celery (2 stalks)

½ teaspoon dried sage

1 teaspoon dried thyme

1 teaspoon minced garlic

1 tablespoon olive oil

1 cup diced onion (1 medium)

1-1/2 cups diced zucchini (1 small)

2 cups chopped fresh spinach

4 cups low-sodium chicken or vegetable broth

Equipment:

bowl

pot

Cooking instruction summary:

In a small bowl, mash half of the beans and set them aside.In a large soup pot, heat the oil over medium-high heat.Add the onion, carrot, celery, zucchini, garlic, thyme, sage and salt and pepper to taste. Cook, stirring occasionally, until the vegetables begin to soften, 6 to 7 minutes.Add the broth, tomatoes, and beans and bring to a boil, then lower heat.Add the spinach and cook until the spinach is wilted, 3 to 4 minutes.Serve topped with Parmesan if desired.

 

Step by step:


1. In a small bowl, mash half of the beans and set them aside.In a large soup pot, heat the oil over medium-high heat.

2. Add the onion, carrot, celery, zucchini, garlic, thyme, sage and salt and pepper to taste. Cook, stirring occasionally, until the vegetables begin to soften, 6 to 7 minutes.

3. Add the broth, tomatoes, and beans and bring to a boil, then lower heat.

4. Add the spinach and cook until the spinach is wilted, 3 to 4 minutes.

5. Serve topped with Parmesan if desired.


Nutrition Information:

Quickview
157k Calories
7g Protein
2g Total Fat
27g Carbs
41% Health Score
Limit These
Calories
157k
8%

Fat
2g
5%

  Saturated Fat
0.45g
3%

Carbohydrates
27g
9%

  Sugar
6g
8%

Cholesterol
0.0mg
0%

Sodium
745mg
32%

Get Enough Of These
Protein
7g
15%

Vitamin A
3287IU
66%

Vitamin K
63µg
60%

Manganese
0.71mg
35%

Fiber
6g
25%

Folate
91µg
23%

Potassium
741mg
21%

Iron
3mg
21%

Vitamin C
15mg
19%

Magnesium
68mg
17%

Copper
0.34mg
17%

Vitamin E
2mg
14%

Vitamin B6
0.27mg
14%

Phosphorus
115mg
12%

Vitamin B1
0.16mg
11%

Calcium
107mg
11%

Zinc
1mg
8%

Vitamin B2
0.12mg
7%

Vitamin B3
1mg
6%

Vitamin B5
0.46mg
5%

Selenium
1µg
3%

covered percent of daily need
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