Italian Vegetable & Cannellini Bean Soup

Italian Vegetable Soup with Cannellini Beans

From the cookbook Nourish, which is a collaboration between Chef Scott Uehlein and the nutritional team at the Canyon Ranch resort spas, this recipe is rich in nutrients, high in fiber and only 100 calories per serving. It doesn’t get much better than this delicious meal in a bowl.

This recipe makes 6 x ¾ cup servings.

Ingredients:
2 teaspoons extra virgin olive oil
½ cup diced yellow onions
¼ cup diced fennel
¼ cup diced celery
¼ cup diced carrots
1 cup unpeeled, diced tomatoes
½ cup diced zucchini
½ cup diced yellow squash
3 ½ cups of vegetable stock
½ teaspoon minced fresh oregano
½ teaspoon minced fresh thyme
½ teaspoon minced fresh parsley
1 small bay leaf
2 cups of chiffonade of spinach
1 cup of cooked or canned cannellini beans
1 tablespoon red wine vinegar
1 tablespoon freshly grated Parmesan
¾ teaspoon sea salt
1/8 teaspoon freshly ground black pepper

Instructions:
Heat the olive oil in a large saucepan over medium heat.
Sauté the onions, fennel, celery and carrots until the onions are translucent.
Add the tomatoes and cook for 5 minutes.
Add the zucchini and yellow squash and cook for 5 more minutes.
Add the vegetable stock, oregano, thyme, parsley, and bay leaf and simmer for 1 hour.
Add the spinach, cannellini beans, vinegar, Parmesan, salt, and pepper and mix well.
Remove and discard the bay leaf.

Nutritional info per serving:
calories 100, carbs 17 g, cholesterol 0 mg, protein 6 g, sodium 307 mg, fiber 5 g.