Take a trip to Italy with this delicious and hearty Tuscan soup! It’s low calorie and full of flavor – a great addition to your winter recipes!

Serves: 4
Calories per serving: 192

Ingredients

  • 2 tbsp. extra virgin olive oil
  • 15 oz. cannellini beans, drained
  • 15 oz. canned diced tomatoes
  • ⅓ cup gluten-free macaroni
  • 1 medium Spanish onion, finely chopped
  • 1 carrot, chopped
  • 1 zucchini, roughly chopped
  • 1 cup mushrooms
  • 1 clove garlic, minced
  • 1 tbsp. fresh thyme, chopped
  • 1 cup spinach, roughly chopped (measure after cutting)
  • 4 cups vegetable broth
  • Freshly grated Parmesan cheese for topping (optional)

Directions

  1. In a large pot over high heat, add olive oil, garlic, thyme and onions, and cook for 3 to 4 minutes, until onions are translucent.
  2. Add all other ingredients except the gluten-free macaroni and bring to a boil.
  3. Reduce to a simmer, cover and cook for 10 minutes.
  4. Add macaroni, bring the soup back up to a boil, reduce to a simmer, cover and cook for an additional 10 minutes.
  5. Serve hot and topped with a little freshly grated Parmesan cheese.
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