HEALTHY TUSCAN VEGETABLE SOUP

This Tuscan minestrone is gluten-free, vegetarian, clean-eating and low carb. 

There area unit plenty of nutrients packed within this italian-style formula. Six vegetable varieties – and cannellini beans – makes it a wonderful supply of fiber, vitamins A and C, and a decent supply of macromolecule and minerals.

I bet you’re reading this and thinking, “yeah, however will it style good?”. It’s arduous to believe that each one those vegetables and extremely, not several steps/ingredients will yield Associate in Nursing implausibly tasty soup that you just can create and wish to form once more and once more. But, it’s true.

INGREDIENTS :

• 1 small zucchini diced
• 1 clove garlic minced
• 2 stalks celery diced (about 1/2 cup)
• 1 Tbsp. chopped fresh thyme or 1 tsp. dried
• 2 tsps. chopped fresh sage or 1/2 tsp. dried
• 1 15.5-oz can cannellini beans, drained and rinsed
• 1 Tbsp. olive oil
• 1/2 large onion diced (about 1/2 cup)
• 1 medium carrot diced (about 1/2 cup)
• 1/2 tsp. salt plus more for taste
• 1/4 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
• 1/3 c. freshly grated parmesan cheese optional

INSTRUCTIONS :

1. Heat oil in a large soup pot over medium-high heat. Add the onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper.
2. Cook, stirring occasionally until the vegetables are tender. Add the broth and tomatoes and bring to a boil.
3. 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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