Saturday, November 7, 2009
On My Hearth: Tuscan Vegetable Soup
Beren & I are alone here at the Ormond house, having a wonderful relaxing time so far! The temperature has dropped just a tiny bit and there's a nice breeze blowing through so I thought I'd take advantage of it and make a big pot of soup. This one from More magazine is simmering on the stove right now, smells fabulous! I can't wait to dig in!
Tuscan Vegetable Soup
Prep time: 15 minutes
Cooking time: 30 minutes
1 15.5-ounce can cannellini or other
small white beans, preferably
low-sodium, drained and rinsed
1 tablespoon olive oil
½ large onion, diced (about 1 cup)
1 medium carrot, diced
(about ½ cup)
2 stalks celery, diced (about ½ cup)
1 small zucchini (about ½ pound)
diced (about 1½ cups)
1 garlic clove, minced (about
1 tablespoon chopped fresh thyme
or 1 teaspoon dried
2 teaspoons chopped fresh sage
or ½ teaspoon dried
½ teaspoon salt, plus more to taste
¼ teaspoon freshly ground black
pepper, plus more to taste
4 cups low-sodium chicken or
1 14.5-ounce can no-salt added
diced tomatoes, with their juices
2 ounces baby spinach leaves (2 cups
lightly packed), chopped
1⁄3 cup freshly grated Parmesan cheese
1. In a small bowl, mash half the beans. Set aside.
2. Heat the oil in a large soup pot over medium-high heat. Add the onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper; cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
3. Add the broth and tomatoes; bring to a boil. Add the mashed and whole beans and the spinach; cook until the spinach is wilted, about 3 minutes. Serve topped with the Parmesan.