Wednesday, October 14, 2009

CEiMB: Tuscan Vegetable Soup

Hosted by Lobster and Fishsticks

Soup season has finally made it back again! And North Carolina has finally turned cold and dreary, we had a high of 58 today! It was just Saturday when I was outside thinking it was muggy and humid.

  • 1 (15-ounce) can low-sodium cannellini beans, drained and rinsed
  • 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 cups)
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
  • 2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 32 ounces low-sodium chicken broth or vegetable broth
  • 1 (14.5-ounce) can no salt added diced tomatoes
  • 2 cups chopped baby spinach leaves
  • 1/3 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, 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.

Recipe courtesy of Ellie Krieger

2 comments:

Lu said...

Yum. That looks so very good. I'll send you some of my warm weather if you'll send me some of the cold. I need cold weather for soup.

AppleC said...

Soup looks good. I didn't realize NC got into the 50's this time of year.