Description
Wholesome and so colorful! This Tuscan soup takes about 30 minutes to make from start to finish.
Ingredients
Units
Scale
- 2 tablespoons extra virgin olive oil
- 15 ounces cannellini beans, drained
- 15 ounces can fire roasted diced tomatoes
- 1/3 cup dry elbow macaroni
- 1 medium onion, finely chopped
- 1 carrot, roughly chopped
- 1 zucchini, roughly chopped
- 1 clove garlic, minced
- 1 tablespoon thyme, chopped
- 1 cup spinach, roughly chopped
- 1 quart vegetable broth
- freshly grated parmesan cheese (optional)
Instructions
- In a large pot over medium-high heat, add olive oil, garlic, thyme and onions and cook for 3-4 minutes, until onions are translucent.
- Add all other ingredients – except the macaroni – and bring to a boil.
- Reduce to a simmer, cover and cook for 10 minutes.
- Add macaroni, bring the soup back up to a boil, reduce to a simmer, cover and cook for an additional 10 minutes.
- Serve hot and topped with a little freshly grated parmesan cheese and a drizzle of olive oil (optional).
Notes
Store the leftovers in an airtight storage container, and refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 313
- Sugar: 5.8g
- Sodium: 364.2mg
- Fat: 8.9g
- Saturated Fat: 1.1g
- Unsaturated Fat: 0.8g
- Trans Fat: 0g
- Carbohydrates: 45.4g
- Fiber: 10.8g
- Protein: 11.8g
- Cholesterol: 0mg
