Terrific Tuscan Vegetable Soup Ellie Krieger Recipes

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TERRIFIC TUSCAN VEGETABLE SOUP - ELLIE KRIEGER



Terrific Tuscan Vegetable Soup - Ellie Krieger image

A meal both filling and fulfilling! The flavors are great. This comes together so fast. It can be made ahead, just add the spinach 3 minutes before serving, enjoy!

Provided by Chicagoland Chef du

Categories     Clear Soup

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

15 ounces cannellini beans, drained and rinsed, I used navy bean
1 tablespoon olive oil
1/2 large onion, diced, about 1 cup
2 carrots, diced, about 1/2 cup
2 stalks celery, diced, about 1/2 cup
1 small zucchini, peeled, diced, about 1 1/2 cups
1 garlic clove, minced
1 tablespoon fresh thyme leave, chopped, substitute 1 teaspoon dried
2 teaspoons fresh sage leaves, chopped, substitute 1/2 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
32 ounces low sodium chicken broth, substitute vegetable broth
14 1/2 ounces diced tomatoes, can
2 ounces baby spinach leaves, chopped can use chopped kale (2 cups lightly packed)
1/3 cup parmesan cheese, freshly grated (optional)

Steps:

  • In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
  • Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
  • Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
  • Serve topped with Parmesan, if desired.

Nutrition Facts : Calories 207.5, Fat 5.9, SaturatedFat 1.1, Sodium 730.2, Carbohydrate 29.3, Fiber 9.1, Sugar 8.4, Protein 12.5

TERRIFIC TUSCAN VEGETABLE SOUP



Terrific Tuscan Vegetable Soup image

From USA Weekend 2/26/12 by Ellie Krieger "This Italian-style recipe is packed with six vegetables varieties -- plus beans -- making it an excellent source of fiber, vitamins A and C, and a good source of protein and minerals -- all for less than 150 calories a serving. mashing some of the beans before putting them in the soup thickens the herb-infused broth, giving it a hearty body."

Provided by tinebean21

Categories     Beans

Time 30m

Yield 1 pot, 6 serving(s)

Number Of Ingredients 15

1 (15 1/2 ounce) can cannellini beans
1 tablespoon olive oil
1/2 large onion, diced (about 1 cup)
1 medium carrot, diced (about 1/2 cup)
2 stalks celery, diced (about 1/2 cup)
1 small zucchini, diced (about 1/2 lb)
1 garlic clove, minced (about 1 tsp.)
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
2 teaspoons chopped fresh sage or 1/2 teaspoon dried sage
1/2 teaspoon salt, plus more to taste
1/4 teaspoon fresh ground black pepper, plus more to taste
4 cups low sodium chicken or 4 cups vegetable broth
1 (14 1/2 ounce) can no-salt-added tomatoes, with their juices
2 ounces baby spinach leaves, chopped (2 cups lightly packed)
1/3 cup freshly grated parmesan cheese (optional)

Steps:

  • In a small bowl, mash half of the beans with a masher or the back of a spoon; set aside.
  • Heat oil in a large soup pot over med-high heat. Add onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper, until the vegetables are tender (about 5 mins).
  • Add 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 minutes more.
  • Serve topped with the parmesan, if desired.

TUSCAN VEGETABLE SOUP WITH FRESH SAGE



Tuscan Vegetable Soup With Fresh Sage image

Mom found this recipe in her CURVES' magazine winter 2006. I didn't have to change very much in this soup recipe. Other seasonal vegetables can be substituted;-asparagus, broccolini, Toscano kale, etc.

Provided by COOKGIRl

Categories     Beans

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

3 tablespoons extra virgin olive oil
4 tablespoons sage leaves, coarsely chopped (NOT dried)
3 garlic cloves, minced
1 cup fresh green peas or 1 cup frozen green pea
1 cup green beans, cut into 1/2-inch pieces
1 cup carrot, cut into coins
1 cup zucchini or 1 cup yellow squash, diced
1/2 cup celery & leaves, stalks diced and leaves minced
1 medium sweet potatoes or 1 potato, peeled and diced
1 (16 ounce) can cannellini beans, rinsed and drained
6 cups sodium-free vegetable broth
1/4 teaspoon red pepper flakes
salt, to taste
fresh ground black pepper, to taste

Steps:

  • In a soup pot heat up the olive oil on low-medium heat and lightly saute the sage leaves; about 5 minutes. With a slotted spoon, remove leaves from pot and set aside. In same pot, saute the garlic until soft, only a minute or two.
  • Add the green peas, green beans, zucchini, carrots, potato and cannelini beans. Stir mixture over medium heat for 5 minutes.
  • Add the vegetable broth and red pepper flakes. Simmer until the vegetables are tender, about 15-20 minutes.
  • Season with salt and pepper to taste. Divide and ladle the soup into 4 individual soup bowls. Garnish each serving with the sauteed sage leaves.
  • Enjoy immediately! Don't forget the Italian bread and pop in a Bocelli CD (Furtiva Lagrina on the Viaggio Italiano recording) while you're at it!

Nutrition Facts : Calories 336.3, Fat 11, SaturatedFat 1.6, Sodium 63.3, Carbohydrate 47.2, Fiber 12.1, Sugar 7.2, Protein 14.9

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