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Tuscan Vegetable Soup with Hearty Grains
Here’s a recipe that gives you everything you want in a soup: organic grains, nutritious veggies and a rich, savory broth. It’s the perfect way to warm up on cool evenings—or when you simply want a hearty, delicious bowl of goodness.
Prep Time
15 min
Cook Time
20 min
Servings
6
This Recipe Features:
Ingredients
- 2 tbsps. olive oil
- 2 stalks celery, chopped
- 2 cloves garlic, finely chopped
- 1 can (28 ounces) crushed tomatoes
- 1 cup cut-up zucchini
- 2 tbsps. chopped fresh sage
- 2 tbsps. chopped fresh parsley
- 2 cups lightly packed baby spinach
- 1/4 teaspoon pepper
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 1 package (8.5 ounces) SEEDS OF CHANGE™ Organic Seven Whole Grains
- 3 cups vegetable or chicken broth
- 1 cup cut-up summer squash
- 2 tbsps. chopped fresh basil
- 1/2 tsp. salt
- 1/8 tsp. ground cayenne pepper
- Freshly grated Parmesan cheese
Directions
- In 5-quart Dutch oven or stock pot, heat oil over medium heat.
- Cook and stir onion, celery, carrots and garlic in hot oil 5–7 minutes or until softened.
- Stir in remaining ingredients except spinach and Parmesan cheese.
- Heat to boiling; cover and simmer 15–20 minutes until vegetables are tender. Stir in spinach; heat through.
- Ladle soup into bowls. Sprinkle with Parmesans cheese.
| Servings | 6 |
| Calories (per serving) | 190 |
| Total Fat | 5g |
| Saturated Fat | 0.5g |
| Trans Fat | 0g |
| Total Fat % DV | 8% |
| Saturated Fat % DV | 3% |
| Trans Fat % DV | 0% |
| Cholesterol | N/A |
| Cholesterol % DV | N/A |
| Sodium | 980mg |
| Sodium % DV | 41% |
| Total Carbohydrate | 32g |
| Dietary Fiber | 6g |
| Sugars | 5g |
| Total Carbohydrates % DV | 11% |
| Dietary Fiber % DV | 24% |
| Protein | 5g |
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