Healthy tuscan vegetable soup
Ricetta di Courtney Glantz
1 (15-ounce) can low-sodium canellini beans, drained and rinsed
1 tablespoon olive oil
1/2 large onion, diced
2 carrots, diced
2 stalks celery, diced,
1 small zucchini, diced
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 stock
1 (14.5-ounce) can no salt added diced tomatoes
2 cups chopped baby spinach leaves
1/3 cup freshly grated Parmesan
Preparazione → 15 min
Cottura → 15 min
1. Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, salt & pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes or so.
2. Meanwhile, in a small bowl mash half of the beans with a back of a spoon, and set aside.
3. 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 in deep bowls with a sprinkle of parmesan on top. Hold the bread, if you can...
primi, vegetable soup January 16, 2016 14:06
Autore: a-life-from-scratch.com
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