Appetizers / Soups / Salads

Tuscan Vegetable Soup with Baby Spinach is for Dinner.

Tuscan Vegetable Soup with Baby Spinach takes 30 minutes to prepare.

Tuscan Vegetable Soup with Baby Spinach takes 30 minutes to cook.

Tuscan Vegetable Soup with Baby Spinach makes 11 servings.

The ingredients for Tuscan Vegetable Soup with Baby Spinach are:

Bacon, 2 medium slices, cooked
Onions, raw, 2 medium
Celery, raw, 8 stalk, medium
Zucchini, 8 cup, sliced
Olive Oil, 4 tbsp
*Peppers, sweet, red, fresh, 2 medium
Carrots, raw, 3 small
*Cannelini Beans, canned, 3 cup (2 cans)
Chickpeas (garbanzo beans), 1.5 cup (1 can)
*Del Monte Petite Cut Diced Tomatoes, 3 cup (2 cans)
Garlic, 1 clove
Swanson Chicken Broth 99% Fat Free, 4 cup
Vegetable Broth, 2 cup
Spinach, Baby, 10 cup

Here is how you make Tuscan Vegetable Soup with Baby Spinach:

Chop the bacon into bits and render over medium heat until the bacon is crispy. While the bacon is cooking, chop the vegetables. Remove the bacon and add 1-2 tbsp olive oil. Add the vegetables to the pan as you chop them, and cook until tender. (You may have to cook in several batches.)Mash 1 can of the cannelini beans and add to the soup along with the can of whole beans (rinsed well) and the can of garbanzo beans. Add the vegetables. and the broth. Cook over medium heat for about 20 minutes or until the vegetables are tender. Season to taste - it depends on how salty your broth is so taste first.Chop the baby spinach into strips and add to the hot soup. Cook and stir for about 5 minutes or until wilted. Serve with a bit of parmesan on top if desired.Serving Size: 11 2 1/2 cup servingsNumber of Servings: 11Recipe submitted by SparkPeople user TOBEREAD.

The nutritional information for Tuscan Vegetable Soup with Baby Spinach is:

• Servings Per Recipe: 11
• Amount Per Serving
• Calories: 224.0

• Total Fat: 6.1 g
• Cholesterol: 2.8 mg
• Sodium: 936.2 mg
• Total Carbs: 34.4 g
• Dietary Fiber: 11.9 g
• Protein: 9.3 g