Shelly's Recipe

Tuscan Vegetable Soup

Category: Soups

1 (15.5-oz.) can cannelloni or other white beans, drained and rinsed
1 Tbsp. olive oil
1/2 large onion, diced (about 1 cup)
1 medium carrot, diced (about 1/2 cup)
1 small zucchini, diced (about 1 1/2 cups)
1 tsp. minced garlic
1/2 lb. hot and spicy link sausage, sliced into 1/2-inch pieces
1/2 tsp. salt
1/4 tsp. black pepper
4 cups chicken broth
1 (14.5-oz.) can diced tomatoes, with juice
2 cups baby spinach leaves

In a small bowl, mash half the beans with a masher or the back of a spoon, and set aside. Heat the oil in a large soup pot over medium-high heat. Add the onion, carrot, zucchini, garlic, sausage, salt and pepper. Cook, stirring occasionally, until the vegetables are tender (about 5 minutes). Add broth and tomatoes; bring to a boil. Add mashed and whole beans and spinach leaves. Cook until the spinach is wilted, about 3 minutes.