It IS soup yet

This next dish is a nice light soup, low in fat, but high in flavor. This time of year when the weather is particularly nasty outside, a delicious hot soup is just the thing to hit the spot.


Tuscan Bean Soup

1 medium onion, chopped
2 tsp minced garlic
2 celery sticks, chopped
1 large carrot, chopped
1 tbsp olive oil
14 oz can tomatoes, chopped
2/3 cup Italian dry red wine (we recommend a Cabernet Sauvignon)
5 cups vegetable stock
1 tsp dried oregano
15 oz can beans (cannelloni, kidney or such)
2 medium zucchini, chopped
1 tbsp tomato paste
Salt and pepper

In a large saucepan, sauté onion, garlic, celery and carrot for 2-3 minutes in olive oil.

Stir in tomatoes, wine, veggie stock, and oregano and bring to a boil. Cover and drop to a simmer for 15 minutes.

Stir in beans, zucchini and tomato paste and continue to simmer covered for an additional 10 minutes, season with salt and pepper to taste.

Serve with shredded parmesan and fresh crusty bread.

Variations

For a heartier soup, you can add in pre-cooked chicken or Italian sausage.

Add in some pre-cooked pasta like farfalle (bowtie), orzo, or orecchiette.