Tuscan White Bean And Vegetable Soup
From marmay 16 years ago
- 60 minutes to make
- Serves 8
This soup is satisfying and delicious. It can be a meal with a crusty baguette
Ingredients
- 3 carrots chopped shopping list
- 2-3 celery stalks chopped shopping list
- 2 zucchini diced shopping list
- 2 medium onions chopped shopping list
- 2 garlic cloves chopped shopping list
- 2 -3 cups baby spinach shopping list
- 2-3(depends how beanie you want it) cans of white beans navy or other small white bean drained and rinsed shopping list
- 8 cups low sodium chicken broth shopping list
- 2 16oz cans of diced tomatoes (I use salt free) shopping list
- 1 8 oz can of no salt tomato sauce shopping list
- 2 tablespoons of cracked wheat (bulgur) optional but thickens it up nicely shopping list
- parmesan cheese shopping list
- salt and pepper to taste shopping list
- 2 tablespoons of olive oil shopping list
How to make it
- Saute all veggies except spinach until soft in olive oil
- add tomato products and chicken stock
- add beans leave some out about one cup or more depending how many beans you use
- cook on stove for 20 min. or until veggies are tender
- take an immersion blender and blend just until some of the veggies are smooth
- but leave a little chunky, don't puree it
- add whole beans,chopped baby spinach and cracked wheat (bulgur)
- simmer for about 20 min.
- serve with a sprinkle of parmesan cheese
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