This is a traditional Tuscan soup that is light, but filling and is packed with iron and potassium. Serve with a nice crusty bread and a mixed green salad for a complete meal.

  • 1 C dried cannellini beans (can sub great northern)
  • 10 C vegetable or chicken stock
  • 3 T olive oil
  • 1 sm zucchini, diced
  • 1 sm yellow squash, diced
  • 1 C crimini or baby bella mushrooms, sliced
  • 1 C onion, diced
  • 3 cloves garlic, minced
  • 1 6oz can tomato paste
  • 1 C small shell pasta, uncooked
  • 1/2 t thyme
  • 1/2 t basil
  • 1/2 t oregano
  • 4 C loosely packed baby spinach
  • Parmesan for serving (optional)

Step One

Combine beans and 6 cups of the stock in a large stockpot. Bring to a boil and reduce to a simmer. Simmer until beans are just tender, approximately 1 hour. Drain and set aside.

Step Two

Heat olive oil in the same pan over med-high heat, add the zucchini, yellow squash, mushrooms and onion. Sauté for 2 minutes and then add the garlic. Sauté until the onions are translucent, about 2 minutes more.

Step Three

Add the remaining 4 cups of stock and the beans, tomato paste, pasta and spices. Bring to a boil and reduce to a simmer. Simmer until pasta is al dente.

Step Four

Add spinach and simmer for an additional five minutes or until spinach is wilted. Season to taste with salt and pepper.

Serve with Parmesan sprinkled on top, if desired.

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