Tuscan Vegetable Soup

Its been a little chilly around here lately, at least chilly for So Cal. I love making soup and this recipe I made tonight was great for a few reasons. #1- It's super healthy for you, #2- It was pretty quick to make, and #3- It warmed our insides. I just served it with some french bread and the whole family loved it.

TUSCAN VEGETABLE SOUP
www.RecipeGirl.com

One 15.5 oz. can cannellini beans (or other small, white beans), rinsed & drained
1 Tbs olive oil
1 cup diced onion (about 1/2 large)
1 cup diced carrots (about 1 large)
1 cup diced celery (about 2 stalks)
1 cup diced zucchini (about 1 medium)
2 cloves garlic, minced
1 Tbs chopped fresh thyme (or 1 tsp. dried)
1 Tbs chopped fresh sage (or ½ tsp. dried)
½ tsp salt, plus more to taste
¼ tsp freshly ground black pepper, plus more to taste
4 cups low-sodium canned chicken or vegetable broth
One 14.5 oz. can diced tomatoes, with juice
2 handfuls baby spinach leaves (about 2 cups packed)
1/3 cup freshly grated Parmesan cheese

1. In a small bowl, mash half of the beans with the back of a spoon; set aside.

2. Heat oil in a medium-sized soup pot over medium-high heat. Add veggies and spices (onion thru pepper), and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.

3. Add the broth and tomatoes 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.

4. Serve topped with Parmesan.

Servings: 4 (serving size 1 1/2 cups)

Nutrition Facts
Amount Per Serving
Calories 243
Calories From Fat (24%) 59
Total Fat 6.68g
Saturated Fat 2.05g
Cholesterol 7.33mg
Sodium 1191.12mg
Potassium 1250.24mg
Carbohydrates 35.35g
Dietary Fiber 8.73g
Sugar 8.27g
Net Carbohydrates 26.62g
Protein 13.52g

WW Points: 6