Ellie Krieger Tuscan Vegetable Soup Recipe
Delicious, healthy and filling Italian-style vegetable soup with fresh spinach and white beans and an optional topping of grated Parmesan.
Servings: 6
Equipment
Ingredients
- 1 can (15.5 ounces) cannellini beans, drained and rinsed and divided
- 1 tablespoon olive oil
- 1 cup diced onion, 1 medium
- 1/2 cup diced carrot, 1 medium
- 1/2 cup diced celery, 2 stalks
- 1-1/2 cups diced zucchini, 1 small
- 1 teaspoon minced garlic
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 4 cups low-sodium chicken or vegetable broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 2 cups chopped fresh spinach
- 1/3 cup freshly grated Parmesan (optional)
Instructions
- In a small bowl, mash half of the beans and set them aside.
- In a large soup pot, heat the oil over medium-high heat.
- Add the onion, carrot, celery, zucchini, garlic, thyme, sage and salt and pepper to taste. Cook, stirring occasionally, until the vegetables begin to soften, 6 to 7 minutes.
- Add the broth, tomatoes, and beans and bring to a boil, then lower heat.
- Add the spinach and cook until the spinach is wilted, 3 to 4 minutes.
- Serve topped with Parmesan if desired.
Notes
Serving size: 1/6th recipe
WW Points: 1
Check your WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 2 SmartPoints (Green plan) 1 SmartPoints (Blue plan) 1 SmartPoints (Purple plan) 4 PointsPlus (Old plan)
(Must be logged into WW on a smartphone or tablet.) 2 SmartPoints (Green plan) 1 SmartPoints (Blue plan) 1 SmartPoints (Purple plan) 4 PointsPlus (Old plan)
Nutrition
Serving: 1/6th recipe | Calories: 143kcal | Carbohydrates: 20g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 173mg | Potassium: 777mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2866IU | Vitamin C: 14mg | Calcium: 110mg | Iron: 4mg