TUSCAN VEGETABLE SOUP
Simmer a pot of Ellie Krieger's healthy Tuscan Vegetable Soup recipe from Food Network, a classic vegetable soup loaded with zucchini, beans, tomatoes and more.
Provided by Ellie Krieger
Categories main-dish
Time 35m
Yield 6 servings (1 1/2 cups each)
Number Of Ingredients 15
Steps:
- 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, 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.
- 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 topped with Parmesan, if desired.
Nutrition Facts : Calories 145 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 306 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 8 grams, Sugar 5 grams
TERRIFIC TUSCAN VEGETABLE SOUP
From USA Weekend 2/26/12 by Ellie Krieger "This Italian-style recipe is packed with six vegetables varieties -- plus beans -- making it an excellent source of fiber, vitamins A and C, and a good source of protein and minerals -- all for less than 150 calories a serving. mashing some of the beans before putting them in the soup thickens the herb-infused broth, giving it a hearty body."
Provided by tinebean21
Categories Beans
Time 30m
Yield 1 pot, 6 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, mash half of the beans with a masher or the back of a spoon; set aside.
- Heat oil in a large soup pot over med-high heat. Add onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper, until the vegetables are tender (about 5 mins).
- Add broth and tomatoes and bring to a boil.
- Add the mashed and whole beans and the spinach leaves; cook until the spinach is wilted, about 3 minutes more.
- Serve topped with the parmesan, if desired.
TUSCAN VEGETABLE SOUP
Provided by Ellie Krieger
Categories main-dish
Time 35m
Yield 6 servings (1 1/2 cups each)
Number Of Ingredients 15
Steps:
- In a small bowl, mash half of the beans with a fork, 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, 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.
- 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 topped with Parmesan, if desired.
TUSCAN VEGETABLE SOUP
This recipe was published in a recent issue of Good Housekeeping as one of Valerie Bertinelli's favorite soups. It is very healthy and I'm sure you could substitute or add other veggies. It really hits the spot and is filling. I double the recipe.
Provided by CookingONTheSide
Categories Low Protein
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In 2-quart saucepan, place eggplant, water, tomatoes with their juices, mushrooms, garlic, zucchini, Italian seasoning, 1/4 t salt and 1/8 t freshly ground black pepper; stir to combine.
- Heat to boiling on high.
- Cover; reduce heat to low.
- Simmer 25 minutes or until vegetables are tender.
- To serve, ladle soup into 4 shallow soup bowls; sprinkle with Parmesan.
TERRIFIC TUSCAN VEGETABLE SOUP - ELLIE KRIEGER
A meal both filling and fulfilling! The flavors are great. This comes together so fast. It can be made ahead, just add the spinach 3 minutes before serving, enjoy!
Provided by Chicagoland Chef du
Categories Clear Soup
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 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, 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.
- 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 topped with Parmesan, if desired.
Nutrition Facts : Calories 207.5, Fat 5.9, SaturatedFat 1.1, Sodium 730.2, Carbohydrate 29.3, Fiber 9.1, Sugar 8.4, Protein 12.5
TUSCAN VEGETABLE SOUP
Make and share this Tuscan Vegetable Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Cholesterol
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, mash half the beans; set aside.
- Heat the oil in a big pot over med-high heat; add in onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper; cook/stir occasionally, until the vegetables are tender, about 5 minutes.
- Add in the broth and tomatoes; bring to a boil.
- Add in mashed and whole beans and the spinach; cook until spinach is wilted, about 3 minutes.
- Taste and adjust w/ salt and pepper.
- Serve topped with Parmesan, if desired.
Nutrition Facts : Calories 178.6, Fat 3.8, SaturatedFat 0.7, Sodium 277.1, Carbohydrate 26.9, Fiber 6.7, Sugar 4.1, Protein 11.8
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