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Ingredients
- 1 (15.5-oz) can cannellini beans, drained and rinsed
- 1 Tbsp. olive oil
- ½ large onion, diced (about ½ cup)
- 1 medium carrot, diced (about ½ cup)
- 2 stalks celery, diced (about ½ cup)
- 1 small zucchini, diced
- 1 clove garlic, minced
- 1 Tbsp. chopped fresh thyme (or 1 tsp. dried)
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box-sizing: border-box; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; text-align: justify;">2 tsps. chopped fresh sage( or ½ tsp. dried)½ tsp. salt, plus more for taste ¼ tsp. ground black pepper, plus more to taste 4 cups low-sodium chicken or vegetable broth 1 (14.5-oz) can diced tomatoes, with juices 2 cups lightly packed chopped spinach ⅓ c. freshly grated parmesan cheese (optional)
ADSENSE 336 x 280
dan
ADSENSE Link Ads 200 x 90
Instructions
- Heat oil in a large soup pot over medium-high heat. Add the onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper.
- Cook, stirring occasionally until the vegetables are tender. Add the broth and tomatoes and bring to a boil.
- Add the beans and the spinach leaves. Cook until the spinach is wilted. Serve with a sprinkling of parmesan cheese and enjoy!
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