Cafe - Cooking Tips, Recipes

Italian Vegetable Soup

Ingredients:

1 (15-ounce) can low-sodium canellini beans, drained and rinsed
1 tablespoon olive oil
2 carrots, diced (about 1/2 cup)
2 stalks celery, diced, (approx 1/2 cup)
1 small zucchini, diced (approx 1 1/2 cups)
1/2 large onion, diced (approx 1 cup)
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 or vegetable broth **
1 (14.5-ounce) can no salt added diced tomatoes
2 cups chopped baby spinach leaves
1/3 cup freshly grated Parmesan, optional

Directions:

1. In a small bowl mash half of the beans and set aside.
2. Heat the oil in a large soup pot over medium-high heat.
3. Add the onion, carrots, celery, 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.
4. Add the broth and tomatoes with the juice and bring to a boil.
5. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
6. Serve topped with Parmesan, if desired.

** Note: Use vegetable broth during lent

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