TUSCAN VEGETABLE SOUP RECIPE
Prep Time: 15 minutes Yield: 4 servings (1-1/2 cups per serving)
Really great, low calorie soup. Very easy to make too!
Ingredients:
1 tablespoon Olive Oil
1 cup diced Onion (about 1/2 large)
1 cup chopped Kale or Cabbage
1 cup diced Celery (about 2 stalks)
1 cup diced Zucchini (about 1 medium)
2 cloves Garlic, minced
1 tablespoon chopped fresh Thyme (or 1 teaspoon dried)
1 tablespoon chopped fresh Sage (or 1/2 teaspoon dried)
1/2 teaspoon Sea Salt, plus more to taste
1/4 teaspoon freshly ground Black Pepper, plus more to taste
4 cups low-sodium, fat free Chicken or Vegetable Broth
1 (14.5 ounce) can diced Tomatoes, with juice
2 handfuls Baby Spinach Leaves (about 2 cups packed)
Directions:
· Heat oil in a medium-sized soup pot over medium-high heat. Add veggies and spices (onion thru black pepper), and cook, stirring occasionally, until the vegetables are tender, about five minutes.
· Add the broth and, tomatoes. Bring to a boil. Add the spinach leaves and cook until the spinach is wilted, about three minutes more.