Tuesday, January 6, 2015

Tuscan Vegatable Soup ♥

Hello Friends!
How is January treating you so far?
Today was the first day that I actually felt myself falling back into a regular routine. The house is back to normal and my little one is back to school.  All the Christmas décor is down and I must say things look a bit bare.  However, it is nice to have my family room back. We can see the TV again without any obstructions! : )
Time to start making lists and getting my act together for 2015. 
So, five days into the month I held true to one of my intentions (yay!) and made a healthy soup for dinner. Since it's absolutely freezing I thought soup would be perfect for tonight! I wanted a recipe that had lots of veggies since we are really trying to start the year off right. 
I found this recipe for Tuscan Vegetable Soup thanks to Pinterest

It's from this blog: www.recipegirl.com (She's got tons of other soups that look delicious too! : )
This soup took under 30 minutes to make and came out SO GOOD! Is there anything better than a hot bowl of soup on a cold January day?
I can't think of a thing..... ♥

1 (15.5) can cannellini beans, rinsed & drained
1 tablespoon olive oil
1 cup diced onion (about 1 medium sized onion)
1 cup diced carrots (about 1 large carrot)
1 cup diced celery (about 2 large stalks)
1 cup diced zucchini (about 1 medium sized zucchini)
2 cloves garlic, minced
1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
1 tablespoon chopped fresh sage (or 1/2 teaspoon dried)
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground pepper, plus more to taste
4 cups low-sodium, fat free chicken (or vegetable) broth
1 (14.5) can diced tomatoes, with juice
2 handfuls baby spinach leaves (about 2 cups packed)
Parmesan cheese 

In a small bowl, mash half of the beans with the back of a spoon.  Set aside.

Heat oil in a medium sized soup pot over medium-high heat.  Add veggies & seasonings and cook, stirring occasionally, until the veggies are tender - about 5 minutes.

Add the 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 - 5 more minutes. 

Serve topped with Parmesan cheese.

And there you have it!
Serve with some crusty bread and butter to dunk and a glass of red wine to warm the bones ♥
Enjoy! ♥  

1 comment:

  1. Happy new year, dear Danielle! My new year is off to a great start. I am glad yours is, too! Your soup looks delicious! Love how simple it is! Thank you for sharing the recipe! xoxo