Dinner in Tuscany

I'm really enjoying my time at Baptist. Primary care is SOOOO much better than surgery. You've got a lot of patient contact, which I really like. Another thing I like is cool weather. So, my favorite seasons, if we actually HAD them, would be fall and spring. However, just like the entire eastern side of the US, MS has had hot temperatures. But, in honor of the fall season, I made a yummy and healthy soup. This is from Ellie Krieger at the Food Network. She provides healthy and nutricious recipes that are still yummy. In fact, just posting these pictures reminded me how good this was. I may do it again soon and add some sweet potatoes or butternut squash. That would be good as well. This soup has lots of veggies and even provides protein through the beans. Because of the veggies, there are tons of antioxidants in this soup. So, this is my entry to Sweetnick's ARF Tuesday. Stop by her site for more GREAT recipes. Tuscan Vegetable Soup , adapted from Ellie Krieger, 2007
1 (15-ounce) can low-sodium kidney beans, drained and rinsed
1 tablespoon olive oil
1/2 large onion, diced (about 1 cup)
10 baby carrots, diced (about 1/2 cup)
2 stalks celery, diced, (about 1/2 cup)
1 small zucchini, diced (about 1 1/2 cups)
1 teaspoon prepared garlic
sprinkle dried thyme
sprinkle dried parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
32 ounces low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can no salt added stewed tomatoes, cut (I'd used chopped next time)
2 cups baby spinach leaves
1/3 cup freshly grated Parmesan, optional

In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.

Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
Serve topped with Parmesan, if desired.