Friday, January 10, 2014

Tuscan Vegetable Soup

Another filling soup for cold winter nights with great flavors and can come together in minutes. Just don't get overwhelmed by seeing the ingredients, most of the ingredients will be in your pantry. Normally this soup also has celery in it but since I didn't had any I added cabbage and green beans. So if you don't have any veggies from ingredients below just improvise and see what you can use instead. Serve it up with some bread and voila you can have a fulfilling meal in minutes. It can also be made ahead and served later after reheating. If making ahead don't do the mistake that I did the first time I made this soup, add spinach while reheating the soup so that it will not be overcooked and will keep it's fresh green color. 


1/2 cup diced Zucchini
1/3 cup diced Carrot
1/3 cup diced cabbage
1/3 cup diced onion
1/3 cup cut bite size green beans
3 garlic cloves minced
1 tsp fresh sage chopped(1/2 tsp if using dried)
1 tsp fresh thyme(1/2tsp if using dried)
2 cans(14.5 oz) vegetarian vegetable broth
1 cup canned diced tomatoes
1/2 cup of any kind of small pasta(already cooked)
1 cup baby spinach or roughly chopped if using regular spinach
1 cup canned Cannellini/white beans(mash 1/2 the beans and keep remaining beans as it is)
Salt and pepper as required

Keep your veggies ready.

Heat oil in a pot add zucchini, carrot, cabbage, onion, green beans, minced garlic, sage and thyme. Saute until veggies are slightly softened, for 5-7 minutes. Add broth and boil, next add diced tomatoes, beans(mashed and whole) and boil for 5 more minutes. Add pasta and spinach at last and boil for couple of more minutes just until spinach is wilted and shut off the gas. Serve it up with your favorite kind of bread.