Tuscan Vegtable Soup

This Tuscan Vegetable Soup is gluten-free, vegetarian, clean-eating and low carb. The best part? Is it SO GOOD! Celebrate!! We’ve had some lovely rainy days here in Los Angeles lately! We definitely need it, so it’s been really nice (although it’s messing with my work flow since I want to sit with a book in my hands on those rainy days and not work! Lol!)

INGREDIENTS :

• 1 clove garlic, minced
• 2 cups lightly packed chopped spinach
• ⅓ c. freshly grated parmesan cheese (optional)
• 1 (15.5-oz) can cannellini beans, drained and rinsed
• 1 Tbsp. olive oil
• ½ large onion, diced (about ½ cup)
• 2 stalks celery, diced (about ½ cup)
• 1 small zucchini, diced
• 1 Tbsp. chopped fresh thyme (or 1 tsp. dried)
• 2 tsps. chopped fresh sage( or ½ tsp. dried)
• ½ tsp. salt, plus more for taste
• ¼ 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
• 1 medium carrot, diced (about ½ cup)

DIRECTIONS

1. Heat oil in a huge soup pot over medium-high emotionalism. Add the onion, herb, celery, zucchini, flavoring, thyme, herb, saline and seasoner.
2. Prepare, moving occasionally until the vegetables are offer. Add the soup and tomatoes and fetch to a move.
3. Add the beans and the spinach leaves. Cook until the vegetable is stale. Function with a sparge of parmesan cheeseflower and savour!

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