We’re getting ready for the Super Bowl here at WYZZ! Kurt Pegler is whipping up some delicious soups to serve at your “Soup Er Bowl” party. Today’s dish: Tuscan Vegetable Soup.
1 TB olive oil
1 cup diced onion
1 medium carrot, diced
2 stalks celery, diced
1 small zucchini squash, diced
1 clove garlic, minced
1 tsp dried thyme
1/2 tsp dried sage
1/2 tsp salt
1/4 tsp ground pepper
4 cups low sodium chicken broth
1 can cannellini beans (15.5 ounces), drained and rinsed
1 can diced tomatoes (14.5 ounces), with their juices
2 cups (lightly packed) baby spinach leaves, chopped
Heat the oil in a large soup pot over medium heat. Add the carrot, celery, onion, zuchini, garlic, sage, thyme, salt and pepper. Stir occasionally, until vegetables are tender (typically 5 mins). Add the broth and tomatoes and bring to a boil.
Add half of the beans, take the other half and mash them with a masher (or with the back of a spoon in a small bowl) and then and that to the soup. Add the spinach leaves and cook until the leaves are wilted (typically 3-4 minutes). Remove from heat and let sit for 10 minutes. Serve.