Tuscan vegetable soup with beans and spinach
Votes: 12
Time: 35 min.
Complexity: easily
Quantity: 6 bowls of soup, 1.5 cups each.
Complexity: easily
Quantity: 6 bowls of soup, 1.5 cups each.
Nutritional value per serving:
Calories 145, total fat 4 G., saturated fats G., proteins 8 G., carbohydrates 21 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 145, total fat 4 G., saturated fats G., proteins 8 G., carbohydrates 21 G., fiber G., cholesterol mg, sodium mg, sugar G.
Ellie Krieger makes this rustic soup with white beans (some of which she purées). Freshly chopped sage and thyme leaves, plus baby spinach and tomatoes, are also key ingredients in this entree.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 can (425 g) low-sodium canned white beans, drained and rinsed
- 1 tbsp. l. olive oil
- 1/2 large onion, diced (about 1 cup)
- 2 diced carrots (about 1/2 cup)
- 2 diced celery stalks (about 1/2 cup)
- 1 zucchini, diced (about 1 1/2 cups)
- 1 crushed clove of garlic
- 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
- 2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
- 1/2 tsp salt
- 1/4 teaspoon freshly ground black pepper
- 0.9 l low-salt chicken or vegetable broth
- 1 can (410 g) of diced tomatoes without salt
- 2 cups chopped baby spinach leaves
- 1/3 cup grated Parmesan cheese (optional)
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Recipes with similar ingredients: white beans, thyme, sage, spinach, onions, garlic, celery, carrot, zucchini, tomatoes, Parmesan cheese
Cooking the dish according to the recipe:
- In a small bowl, mash half the beans with a potato masher or the back of a spoon.
In a large soup pot, heat the oil over medium-high heat. Add the onion, carrot, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
Add the broth and tomatoes with their juices and bring the contents of the pan to a boil. Add the pureed and whole beans and spinach leaves and cook until the spinach is softened, about 3 more minutes.
Serve sprinkled with Parmesan cheese (optional).
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