1can(15.5 ounces) cannellini beans, drained and rinsed and divided
1tablespoonolive oil
1cupdiced onion, 1 medium
½cupdiced carrot, 1 medium
½cupdiced celery, 2 stalks
1-½cupsdiced zucchini, 1 small
1teaspoonminced garlic
1teaspoondried thyme
½teaspoondried sage
4cupslow-sodium chicken or vegetable broth
1can(14.5 ounces) diced tomatoes, undrained
2cupschopped fresh spinach
⅓cupfreshly 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.
Recipe Notes
Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.2*SmartPoints (Green plan)1*SmartPoints (Blue plan)1*SmartPoints (Purple plan)4*PointsPlus (Old plan)
Nutrition Facts
Ellie Krieger Tuscan Vegetable Soup Recipe
Amount Per Serving (1 /6th recipe)
Calories 143Calories from Fat 36
% Daily Value*
Fat 4g6%
Carbohydrates 20g7%
Fiber 5g20%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.