30 Minute Tuscan Vegetable Soup with White Beans

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Yield: 6

Ingredients

-1 can or 15 ounces Cannelini or other small white beans, drained and rinsed
-3 tablespoons extra virgin olive oil
-1 cup chopped onion
-1 cup chopped carrots
-1 cup chopped celery
-1 small zucchini, chopped
-2 teaspoons minced garlic
-1 tablespoon Italian seasoning
-1/2 teaspoon Himalayan pink salt, plus more to taste
-1/4 teaspoon black pepper
-5 cups organic vegetable broth
-One can (14.5 ounces) diced tomatoes, with their juice (see notes)
-3 cups baby spinach
-2 tablespoons lemon juice

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Instructions

In a small bowl, mash half of the beans with a potato masher and set aside.
Heat the oil in a large stockpot over medium-high heat.
Add the onion, carrot, celery, zucchini, garlic, Italian seasoning, salt and pepper and cook, stirring occasionally, until the vegetables are tender, about 5-minutes.
Add the broth and tomatoes and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach wilts, about 2 more minutes.
Stir in the lemon juice and serve!

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Notes

For this particular recipe, I especially like Delallo Organic brand Italian diced plum tomatoes in heavy juice.

Find it online: https://cleancuisine.com/30-minute-tuscan-vegetable-soup-recipe-with-white-beans/

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30 Minute Tuscan Vegetable Soup with White Beans

Ingredients

Instructions

Notes