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Tuesday, December 30, 2014

Tuscan Bean Soup

Tonight a cold wind is blowing and the temperature has started to drop.  It was dark at 4:30 and it just felt like winter.  BLAH!  Winter is not one of my favorite seasons.  One of the few things that gets me through the winter season is a bowl of healthy warm soup with some warm rolls or bread for dinner.
Besides, after 3 family dinners over the holidays I just want to eat something simple and healthy.  So tonight I made up a nice pot of soup for our dinner.  It will make enough for him to enjoy for lunch as well.   This soup has no meat, and since it is Monday, I guess you could call it a Meatless Monday dinner.  Hmmm...guess I need to start that up again.

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium zucchini, diced
  • 1 yellow summer squash, diced
  • 4 cloves garlic, pressed
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 quart vegetable (or chicken) broth
  • 2 (14 ounce) cans cannellini beans, drained and rinsed
  • 1 (14 ounce) can no-salt-added diced tomatoes with juices
  • 3 cups chopped spinach
  • 1  teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon white sugar
  • 1 tablespoon white wine vinegar
Heat the oil in a large soup pot or dutch oven. Add in the onion, summer squash, zucchini, celery, carrots and garlic.  Saute for about 5 minutes.  Then add in the pepper flakes, thyme and rosemary.  Stir well.  Now add the broth, beans, and tomatoes.  Bring to a boil.  Add in the spinach.  Cook for about 5 minutes.  Add remaining ingredients.
This soup is great served with a sprinkling of parmesan.

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