Tuscan Vegetable Bean Soup
by Melinda D. Maryniuk, MEd, RD, CDE
This hearty soup is a one-dish meal. Enjoy it for dinner and for freeze leftovers for another lunch.
Nutrition Facts: 4 large servings (2 cups each) Calories: 200 per serving Carbs: 30 grams
2 (15 oz) cans cannellini beans (white); drained and rinsed
1 Tbsp olive oil
1/2 onion, large; diced (about 1 cup)
2 carrots, diced
2 stalks celery, diced
2 small zucchini, chopped
1Tbsp fresh thyme leaves (or 1 tsp dried)
2 tsp fresh sage, chopped (or 1/ 2 tsp dried)
1/2 tsp salt
1/4 tsp pepper
32 oz vegetable broth
1 can (14.5 oz) diced tomatoes
2 cups chopped kale or baby spinach
1/3 cup grated parmesan cheese
In a small bowl, drain and rinse the beans from one of the cans of white beans and mash them using a masher or fork. Heat the oil in a large soup pot over medium heat. Add the onion, celery, carrots, zucchini, herbs, salt and pepper and cook about 5 minutes (stirring occasionally). Add the broth, tomatoes with juice, and bring to a boil. Add the mashed beans and another can of the whole (drained) beans. Cook for another 10 minutes to let flavors blend. Add the greens and cooked until wilted, about 3-5 minutes more. Serve with Parmesan if desired.
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