Healthy Tuscan Vegetable Soup #dinner #cleaneating

Healthy Tuscan Vegetable Soup #dinner #cleaneating

You will have a hard time believing the flavor in this simple to-make Tuscan Vegetable Soup! Who realized solid could taste so great?! This sound soup is sans gluten, vegan, clean-eating and low carb. The best part? Is it SO GOOD!

This Tuscan Vegetable Soup is sans gluten, veggie lover, clean-eating and low carb. The best part? Is it SO GOOD! Celebrate!! We've had some dazzling blustery days here in Los Angeles of late! We unquestionably need it, so it's been extremely decent (in spite of the fact that it's upsetting my work stream since I need to sit with a book in my grasp on those blustery days and not work! Lol!)

There are huge amounts of supplements stuffed inside this italian-style formula. Six vegetable assortments – in addition to cannellini beans – makes it a great wellspring of fiber, nutrients An and C, and a decent wellspring of protein and minerals. The entirety of this for just 150 calories for each serving!!

Also Try Our Recipe : Chia, Acai and Strawberry Layered Breakfast Jar

Healthy Tuscan Vegetable Soup #dinner #cleaneating

Ingredients

  • 1 15.5-oz can cannellini beans, drained and rinsed
  • 1 Tbsp. olive oil
  • 1/2 large onion diced (about 1/2 cup)
  • 1 medium carrot diced (about 1/2 cup)
  • 2 stalks celery diced (about 1/2 cup)
  • 1 small zucchini diced
  • 1 clove garlic minced
  • 1 Tbsp. chopped fresh thyme or 1 tsp. dried
  • 2 tsps. chopped fresh sage or 1/2 tsp. dried
  • 1/2 tsp. salt plus more for taste
  • 1/4 tsp. ground black pepper plus more to taste
  • 4 cups low-sodium chicken or vegetable broth
  • 1 14.5-oz can diced tomatoes, with juices
  • 2 cups lightly packed chopped spinach
  • 1/3 c. freshly grated parmesan cheese optional

Instructions

  1. Heat oil in a large soup pot over medium-high heat. Add the onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper.
  2. Cook, stirring occasionally until the vegetables are tender. Add the broth and tomatoes and bring to a boil.
  3. Add the beans and the spinach leaves. Cook until the spinach is wilted. Serve with a sprinkling of parmesan cheese and enjoy!

For more detail : bit.ly/2QUN14q

Read More Our Recipe : Roasted Pumpkin with Maple, Chili and Feta

Post a comment

0 Comments