Delicious Tuscan Style Whitebean and Spinach Soup

This is a request from a super star fellow Zwift cyclist that I get to hang out with. K Wellington is seeking some really intense, and flavorful soups that will help manage the New Year resolutions. My wife and I along with scads of my readers are all awaiting some spiritual uplift from recipes that will move them towards a a more reasonable life style. Let’s make this soup, knowing the outcome is a bonus of low calorie that does not kill the taste. eat up….you can have that second or third bowl and not feel you are breaking that promise to yourself.

1 tablespoon olive oil

1 medium-large yellow onion, finely diced

2-3 large garlic cloves, minced

2 celery stalks, diced

2 large carrots, leave unpeeled and dice

1 medium-sized zucchini, diced

3 cups baby spinach (use kale if you like a nice bitter bite to the soup)

1 can 15 oz fire roasted diced tomatoes

1 can 15 oz cannelli beans

2 tablespoons tomato paste

4 cups vegetable broth

3-4 large fresh thyme sprigs, dried if fresh is not available

2 heaping teaspoons dried  oregano

1 teaspoons dried basil

1 teaspoon salt

1/2 teaspoon black pepper

 1 nice sized  pinch red pepper flakes 

Place oil in  a large pot or Dutch oven on medium heat
Add diced onion, carrots, celery, and a little salt
Saute for 4-5 minutes.
Add the minced garlic and zucchini, and cook for 3 minutes.
Add diced tomatoes, tomato paste, vegetable broth, cannellini beans, thyme sprigs, basil, oregano, salt & pepper, and red pepper flakes.
Continue heating onn low-medium heat, cover and let the soup simmer for 30 minutes – stir occasionally. Remove the heat and stir in Spinach leaves, let them wilt, and cook in the hot soup for 2-3 minutes.
Adjust the salt and pepper to taste Garnish with additional fresh basil and serve!

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