TUSCAN ONION SOUP RECIPES

Name: Tuscan Vegetable Soup
Cook time: 20 min
Total time: 35 min
Yield: 6 servings (1 1/2 cups each)
Cuisine: european
Ingredients: 1 (15-ounce) can low-sodium canellini beans, drained and rinsed; 1 tablespoon olive oil; 1/2 large onion, diced (about 1 cup); 2 carrots, diced (about 1/2 cup); 2 stalks celery, diced, (about 1/2 cup); 1 small zucchini, diced (about 1 1/2 cups); 1 clove garlic, minced; 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried); 2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried); 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 32 ounces low-sodium chicken broth or vegetable broth; 1 (14.5-ounce) can no salt added diced tomatoes; 2 cups chopped baby spinach leaves; 1/3 cup freshly grated Parmesan, optional

TUSCAN VEGETABLE SOUP RECIPE | ELLIE KRIEGER | FOOD NETWORK

Tuscan Vegetable Soup Recipe | Ellie Krieger | Food Network image

Simmer a pot of Ellie Krieger's healthy Tuscan Vegetable Soup recipe from Food Network, a classic vegetable soup loaded with zucchini, beans, tomatoes and more.

Provided by Ellie Krieger

Categories main-dish

Total Time 35 minutes

Cook Time 20 minutes

Yield 6 servings (1 1/2 cups each)

Number Of Ingredients 15

Ingredients

1 (15-ounce) can low-sodium canellini beans, drained and rinsed
1 tablespoon olive oil
1/2 large onion, diced (about 1 cup)
2 carrots, diced (about 1/2 cup)
2 stalks celery, diced, (about 1/2 cup)
1 small zucchini, diced (about 1 1/2 cups)
1 clove garlic, minced
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
32 ounces low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes
2 cups chopped baby spinach leaves
1/3 cup freshly grated Parmesan, optional

Steps:

In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
Serve topped with Parmesan, if desired.

Nutrition Facts : Calories 145 calorie, FatContent 4 grams, SaturatedFatContent 0.5 grams, CholesterolContent 0 milligrams, SodiumContent 306 milligrams, CarbohydrateContent 21 grams, FiberContent 5 grams, ProteinContent 8 grams, SugarContent 5 grams

TUSCAN FARRO SOUP RECIPE - NYT COOKING

Tuscan Farro Soup Recipe - NYT Cooking image

Simple yet amazing. This healthy soup, a kind of minestrone with farro, is ubiquitous in Lucca, a city in Tuscany. The farro is traditional, but you could use spelt or barley with good results.

Provided by Mark Bittman

Total Time 1 hours 30 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons extra virgin olive oil
1 large onion, sliced
2 celery stalks, trimmed and chopped
2 carrots, peeled and chopped
Salt and pepper
1 tablespoon minced garlic
1 cup farro, spelt or barley
1 cup dried white beans, soaked for several hours or overnight
2 cups chopped tomatoes (canned are fine; do not drain)
6 cups stock or water, more as necessary
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil, optional
Freshly grated Parmesan

Steps:

Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a large pinch of salt and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic, and stir; add farro, beans, tomatoes and stock, and stir.
Bring to a boil, then adjust heat so mixture simmers steadily. Cook until farro and beans are tender, at least an hour, adding stock or water as necessary if mixture becomes too thick. Stir in parsley and basil (if using), then cook another 5 minutes. Taste and adjust seasoning, then serve with lots of Parmesan.

Nutrition Facts : @context http//schema.org, Calories 558, UnsaturatedFatContent 10 grams, CarbohydrateContent 86 grams, FatContent 13 grams, FiberContent 16 grams, ProteinContent 29 grams, SaturatedFatContent 2 grams, SodiumContent 1467 milligrams, SugarContent 15 grams

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