CEimB: Tuscan Vegetable Soup

by Joanne on October 15, 2009

What a great time of year for soup!  This vegetable soup was made for Fall, so warming and rich with the flavors of herbs and white beans for texture.  It’s even more appealing because it’s so easy.  Thanks to Pam of Lobster and Fishsticks, this was another Ellie Krieger hit in our home. The recipe can be found HERE on the FoodNetwork. Click the link for Pam’s blog to see if she made any interesting changes to the recipe.

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My changes were as follows:

Instead of 4 cups Vegetable Broth, I reduced it for a thicker soup and used about 3 cups.

Instead of no-salt added diced tomatoes, I used Italian Style Stewed Tomatoes for a chunkier tomato experience.

Instead of 2 ounces of baby spinach leaves, I used 10 oz of frozen, defrosted spinach for a soup very rich in vitamins and nutrients.  In case you’re wondering, here is a little blurt about spinach from LIVESTRONG.

Low in calories and high in vitamins, spinach is one of the most nutrient-dense foods in existence. One cup of the leafy green vegetable contains far more than your daily requirements of vitamin K and vitamin A, almost all the manganese and folate your body needs and nearly 40 percent of your magnesium requirement. It is a good, very good or excellent source of more than 20 different measurable nutrients, including dietary fiber, calcium and protein. And yet, 1 cup has only 40 calories! Spinach is an excellent choice for nutrition without high calories.

A few more facts from LIVESTRONG:  It is plentiful in cancerfighting antioxidants.  Improves Cardiovascular Health.  Eating Spinach Combats Ovarian, Prostate Cancers.  Finally, Spinach Improves Brain Function, Protects Against Aging.

There were no changes to the directions since they were easy and very straight forward.  It was a good, hearty, flavorful soup.

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I thought I could taste every vegetable, every herb and every seasoning in the dish.  I couldn’t get over how satisfying it was in taste and texture.  Mashing half of the beans is a great trick to thicken soup.

Ted’s comment:  “This is A LOT better than Campbells’!”   Like I serve him canned soup all the time!  Geesh! 

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Great pick, Pam!

Joanne

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7 Comments

  • At 2009.10.15 09:20, Lu said:

    That looks so good. I wish it were colder here so that I could enjoy a nice bowl of soup, without getting heat stroke.

    • At 2009.10.15 10:28, Liz said:

      HAHA, yes, I would say this was much better than Campbell’s! Great idea with the frozen spinach – I am always wary of substituting it in place of fresh, but I never use a whole bag of fresh, so maybe frozen is the way to go for me in the future.

      • At 2009.10.15 12:26, Lauryn said:

        Your soup looks unbelievable!! I love your photos! So glad you enjoyed this. I agree, perfect time of year for soup!!!

        • At 2009.10.15 12:29, Kayte said:

          Your soup looks very healthy and tasty and wonderful. I love reading what creative changes people make each week (because I am so NOT creative). I made the recipe exactly as she said (left out parm on top, though) and it was absolutely delightful. A new favorite here. I can see this simmering away all winter! Thanks for all the nutritional info…very nice.

          • At 2009.10.15 14:37, pamela said:

            Your soup is truly stunning! It looks so hearty and completely satisfying! Beautiful job…what a meal it looks like. :o)

            • At 2009.10.15 14:55, Jeena said:

              It sure is time for soup here. I love how healthy and colourful it looks yum yum I can taste it now! I really like spinach too. 🙂

              • At 2009.10.15 15:42, Joanne said:

                It seems most of us really liked this recipe. It was very good and easy. Everyone had some really need adds / subtracts to the recipe.

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