SOUPER SATURDAY

Since soup is a cool weather food and Spring has now officially "sprung" I will change Saturday's posts to SALAD SATURDAYS the next time I post. I do love all kinds of soups but I just can't get in the mood for them when the weather is warmer than the soup! Today's recipe was in the newspaper a few weeks ago and I intend to try it this week. It's full of healthy veggies and only 143 calories per serving.

TERRIFIC TUSCAN SOUP

1(15.5 oz. can) cannellini beans or other small white bean preferably low sodium, drained and rinsed .

1 tbsp. olive oil

1/2 large onion, diced (about 1 cup)

1 medium carrot, diced (about 1 cup)

2 stalks celery, diced (about 1/2 cup)

1 small zucchini, diced (about 1 1/2 cup)

1 clove garlic, minced (about 1 tsp.)

1 tbsp. chopped fresh thyme or 1 tsp. dried

2 tsp. chopped fresh sage or 1/2 tsp. dried

1/2 tsp. salt (I omit)

1/4 tsp. freshly ground black pepper, plus more to taste

4 c. low sodium chicken or vegetable broth

One 14.5 oz. can no-salt added diced tomatoes, with their juices

2 oz. baby spinach leaves (2 cups lightly packed), chopped

1/3 c. freshly grated Parmesan cheese (optional)

In a small bowl, mash half of the beans with a masher or the back of a  spoon; set aside.

Heat the oil in a large soup pot over medium-high heat. Add the next 9 ingredients (through the 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 spinach leaves; cook until the spinach is wilted, about 3 minutes more.

Served topped with Parmesan, if desired.