Best Terrific Tuscan Vegetable Soup Ellie Krieger Recipes

Terrific Tuscan Vegetable Soup - Ellie Krieger image

Provided by Chicagoland Chef du

Categories Clear Soup

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

15 ounces cannellini beans, drained and rinsed, I used navy bean
1 tablespoon olive oil
1/2 large onion, diced, about 1 cup
2 carrots, diced, about 1/2 cup
2 stalks celery, diced, about 1/2 cup
1 small zucchini, peeled, diced, about 1 1/2 cups
1 garlic clove, minced
1 tablespoon fresh thyme leave, chopped, substitute 1 teaspoon dried
2 teaspoons fresh sage leaves, chopped, substitute 1/2 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
32 ounces low sodium chicken broth, substitute vegetable broth
14 1/2 ounces diced tomatoes, can
2 ounces baby spinach leaves, chopped can use chopped kale (2 cups lightly packed)
1/3 cup parmesan cheese, freshly grated (optional)

Steps:

In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
Serve topped with Parmesan, if desired.

Nutrition Facts : Calories 207.5, Fat 5.9, SaturatedFat 1.1, Sodium 730.2, Carbohydrate 29.3, Fiber 9.1, Sugar 8.4, Protein 12.5

Terrific Tuscan Vegetable Soup image

Provided by tinebean21

Categories Beans

Time 30m

Yield 1 pot, 6 serving(s)

Number Of Ingredients 15

1 (15 1/2 ounce) can cannellini beans
1 tablespoon olive oil
1/2 large onion, diced (about 1 cup)
1 medium carrot, diced (about 1/2 cup)
2 stalks celery, diced (about 1/2 cup)
1 small zucchini, diced (about 1/2 lb)
1 garlic clove, minced (about 1 tsp.)
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
2 teaspoons chopped fresh sage or 1/2 teaspoon dried sage
1/2 teaspoon salt, plus more to taste
1/4 teaspoon fresh ground black pepper, plus more to taste
4 cups low sodium chicken or 4 cups vegetable broth
1 (14 1/2 ounce) can no-salt-added tomatoes, with their juices
2 ounces baby spinach leaves, chopped (2 cups lightly packed)
1/3 cup freshly grated parmesan cheese (optional)

Steps:

In a small bowl, mash half of the beans with a masher or the back of a spoon; set aside.
Heat oil in a large soup pot over med-high heat. Add onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper, until the vegetables are tender (about 5 mins).
Add broth and tomatoes and bring to a boil.
Add the mashed and whole beans and the spinach leaves; cook until the spinach is wilted, about 3 minutes more.
Serve topped with the parmesan, if desired.

Tuscan Vegetable Soup image

Provided by Ellie Krieger

Categories main-dish

Time 35m

Yield 6 servings (1 1/2 cups each)

Number Of Ingredients 15

1 (15-ounce) can low-sodium cannellini beans, drained and rinsed
1 tablespoon olive oil
1/2 large onion, diced (about 1 cup)
2 carrots, diced (about 1/2 cup)
2 stalks celery, diced, (about 1/2 cup)
1 small zucchini, diced (about 1 1/2 cups)
1 clove garlic, minced
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
32 ounces low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes
2 cups chopped baby spinach leaves
1/3 cup freshly grated Parmesan, optional

Steps:

In a small bowl, mash half of the beans with a fork, masher or the back of a spoon, and set aside.
Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
Serve topped with Parmesan, if desired.

Creamy Corn and Vegetable Soup image

Provided by Ellie Krieger

Categories appetizer

Time 25m

Yield 6 servings, 1 1/2 cups per serving

Number Of Ingredients 11

4 cups fresh corn kernels or 2 (10-ounce) packages frozen, thawed
2 cups nonfat milk
1 tablespoon olive oil
1 large onion, diced (about 2 cups)
1 medium red bell pepper, seeded and diced (about 1 cup)
1 medium zucchini, (about 1/2 pound) diced
2 cups low-sodium chicken or vegetable broth
2 plum tomatoes, seeded and diced
3/4 teaspoon salt
Freshly ground black pepper
1/2 cup fresh basil leaves, cut into ribbons

Steps:

Put 2 cups of the corn and the milk into a blender or food processor, until smooth. Set aside.
Heat the oil in a large soup pot over a medium-high heat. Add the onion, bell pepper, and zucchini and cook, stirring until the vegetables are tender, about 5 minutes. Add the remaining 2 cups of corn and the broth and bring to a boil. Add the pureed corn and tomatoes and cook until warmed through, but not boiling. Add the salt and season with pepper. Serve garnished with the basil ribbons.