Tuscan Style Vegetable Soup

RECIPE FOR TUSCAN STYLE VEGETABLE SOUP

recipe adapted from foodtv.com

Ingredients:

Serves 6

• 1 (15-ounce) can low-sodium cannelloni beans drained and rinsed
• 1 tablespoon olive oil
• 1/2 large onion diced
• 2-3 stalks celery diced
• 1 small zucchini diced
• 2 carrots, diced
• 1 cup cabbage, diced or shredded
• 2 cloves of garlic, minced
• 1 tablespoon chopped fresh thyme leaves
• 1 teaspoon chopped fresh rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 32 oz homemade chicken broth or you can use store bought or vegetable broth
• 1 large tomato, diced
• 2 cups chopped baby spinach leaves
• 1/3 cup freshly grated Parmesan, optional

Directions:

1. Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, cabbage, garlic, thyme, rosemary, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5-10 minutes.
2. Add the broth & tomatoes  and bring it to a boil. Add the cannelloni beans and the spinach leaves and cook until the spinach is wilted, about 3-5 minutes more.
3. Serve topped with good Parmesan cheese & a drizzle of extra virgin olive oil.

NOTE: To make the homemade chicken broth, in a pressure cooker add 4-5 cups of water, one chicken breast with bone, one medium onion, couple of garlic cloves, some salt & white pepper. Cook for 8 minutes, drain the soup in a sieve for a clear looking broth. You can freeze the broth for a later use.