Healthy & Hearty Vegetable Soup (adapted from Ellie Krieger's Tuscan Vegetable Soup)
Servings 8 (1 cup)Prep time: 30 minutes, Cook time: 15 minutes, Total Time: 45 minutes
Ingredients
- 1 (15-ounce) can low-sodium canellini beans, drained and rinsed
- 1 tablespoon olive oil
- 1/2 large onion, diced (about 1 cup)
- 2 carrots, 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
- 15 ounces vegetable broth
- 1 (14.5-ounce) can no salt added diced tomatoes
- 1 can quartered artichoke hearts, drained and rinsed
- 4 cups chopped baby spinach leaves
- 1/3 cup freshly grated Parmesan, optional
Directions
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, 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, artichoke hearts, and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
Serve topped with Parmesan, if desired.
