Recipe | Tuscan Vegetable Soup

   

      I know it's spring, almost summer and usually when it comes to spring/summer meals--- I start craving grilled pork chops, steak, chicken and burgers.  I make a lot of salads with tender green lettuces, fresh vegetables and/or fruit.  I love to make tuna or chicken salad for lunch.  I also make simple vegetable and chicken soups.


      It's been cool here in SE Michigan.  I've been wearing lightweight sweaters to work and when I'm out running errands.  I don't mind that its cool---it's comfortable; and its great weather for working in my garden and spring cleaning!

      Yesterday I made this Tuscan Vegetable Soup  by Ellie Kreiger.  It's a light, satisfying soup for spring, early fall, and winter!

                                                           Tuscan Vegetable Soup
Recipe by: Ellie Kreiger

Ingredients

1  (15 ounce)  low-sodium canellini beans, drained and rinsed
1  Tablespoon olive oil
1  large onion, diced
2  carrots, diced
2  stalks celery, diced
1  small zucchini, diced
1  clove garlic, minced
1  Tablespoon fresh thyme, chopped (or 1 teaspoon dried)
2  teaspoons fresh sage, chopped (or 1/2 teaspoon dried)
1/2  teaspoon Kosher salt
1/4  teaspoon freshly ground black pepper
32 onces  low-sodium chicken broth (or vegetable broth)
1  (14.5 ounce)  can low-sodium diced tomatoes in juice
2  cups chopped baby spinach leaves
1/3 cup  freshly grated Parmesan cheese

1   small loaf of Italian bread for crustini garnish
1-2  Tablespoons of olive oil
1  garlic clove cut in half

 In a small bowl mash half the canellini beans with a fork, set aside.

In large dutch oven heat olive oil, add onion, carrots, celery, zucchini, garlic, thyme, sage, salt and pepper.  Cook stirring occasionally until vegetables are tender, about 5 minutes.

Add chicken broth, tomaotes with juice and bring to boil.

Turn heat down to medium.  Add the mashed and whole beans and spinach and cook until the spinach is wilted, about 3 minutes.

Preheat oven 350* F

Cut Italian bread diagnally in 1 inch slices.  Lightly brush both sides of bread slices with olive oil and place slices on a sheet pan.  Bake 15  to 20 minutes or until golden brown.

While crostini is still warm rub garlic clove half on one side.

Serve soup with grated Parmesan and garnish with crostini and fresh thyme sprig.


                                                         buon appetito!

                                                             ~Marcie