Wednesday, August 8, 2012

Tuscan Soup

This post is sharing one of my friends and TEAM member's post from her FB page:Cheri Burke's Tastefully Simple Recipe Cafe   

Each Monday our family celebrates with "Meatless Monday". We do this as a health choice so that we can remove any over indulgences from the weekend : ) With Summer Veggies in full swing we couldn't resist taking a classic and incorporating Tastefully Simple! The recipe is in the comment section below - ENJOY!

 Tuscan Soup

¼ Cup Extra Virgin Olive Oil
1 Large Onion Chopped
¼ Cup Fresh Chopped Parsley

2 stalks Celery Chopped
1 pinch of Seasoned Salt
2 TBSP Garlic Garlic (1 Capful)
4 cups Raw uncooked Spinach
1 Large Potato Cut into Cubes
2 Large Carrots Chopped into small cubes
1 Large Yellow Squash
1 Large Zucchini
2 TBSP Dried Tomato Garlic Pesto (1 capful)
4 Cups Cooked Garbanzo (Chick Peas) or White Northern Beans rinsed and drained
4 Cups Water

Directions: Place oil in stock pot on med high heat, add first 3 ingredient and sprinkle with pinch of Seasoned Salt, cook until onions are clear. Slowly add uncooked Spinach until it wilts into the vegetable mix then add Garlic Garlic. Simmer until flavors are enhanced then add Potatoes and Carrots. Stir together and let simmer until Potatoes and Carrots are a somewhat tender, add Yellow Squash, Zucchini and Dried Tomato and Garlic Pesto. Let simmer while placing 1/3 Beans in Blender. Blend until smooth. Slowly add Water, blended beans and remaining Beans to Vegetables. Cook or simmer on low for 30 minutes or until all vegetables are tender and flavorful add more Seasoned Salt if desired. Serve with Texas Toast or Toasted Bountiful Beer Bread. This soup recipe makes 12 servings at an unbelievable 73 calories per serving ; )