Today was a soup kind of day. Actually, I planned on making this even before I knew it would be a snowy mess. Look at me planning ahead! This recipe is by Ellie Krieger from foodnetwork.com.
We thought it was really good... but it could use a little bit of extra simmering to break down the vegetables more. I also think my can of "diced tomatoes" needed a bit more dicing. They are huge! I have a feeling this is going to be even better tomorrow after sitting in the fridge overnight. I cut the recipe in half, except for the beans and tomatoes - so that I could use the full cans. Most of the comments on the food network site suggested adding an extra can of mashed beans, so it worked out well.
We thought it was really good... but it could use a little bit of extra simmering to break down the vegetables more. I also think my can of "diced tomatoes" needed a bit more dicing. They are huge! I have a feeling this is going to be even better tomorrow after sitting in the fridge overnight. I cut the recipe in half, except for the beans and tomatoes - so that I could use the full cans. Most of the comments on the food network site suggested adding an extra can of mashed beans, so it worked out well.
Tuscan Vegetable Soup
Serves 3-4
Ingredients
1/2 (15-ounce) can low-sodium canellini beans, drained and rinsed (I used a full can)
1 tablespoon olive oil
1 small onion, diced (about 1/2 cup)
1 carrot, diced (about 1/4 cup)
1 stalk celery, diced, (about 1/4 cup)
1/2 small zucchini, diced (about 3/4 cups)
1/2 clove garlic, minced (I used 1 small clove)
1/2 tablespoon chopped fresh thyme leaves (or 1/2 teaspoon dried)
1 teaspoon chopped fresh sage leaves (or 1/4 teaspoon dried)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
16 ounces low-sodium chicken broth or vegetable broth (I used chicken)
1/2 (14.5-ounce) can no salt added diced tomatoes (I used one can)
1 cup chopped baby spinach leaves
Freshly grated Parmesan, optional (I omitted)
Instructions
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, 1/4 teaspoon of salt and 1/8 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.
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