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Soup and Stations: Tuscan Vegetable Soup

As many of you know, the tradition of serving soup prior to Stations of the Cross ended abruptly last year with the onset of the pandemic.  To keep that tradition going we will be publishing a different soup recipe each week to coincide with the six Fridays of Lent.  The first recipe was staple each week, Tuscan Vegetable, from the kitchen of Maggie Nolan.  The concept is that you can prepare the soup for your family and then either come to Stations of the Cross at 7:00 pm or watch the livestream.

Tuscan Vegetable Soup

Ingredients:

• 1 (15oz) can cannellini beans, drained and rinsed
• 1 TBL olive oil
• ½ lg onion (about 1 cup)
• 2 carrots, diced (about ½ cup)
• 2 stalks celery, diced (about ½ cup)
• 1 small zucchini, diced (about 1 ½ cups)
• 1 clove garlic, minced
• 1 TBL chopped fresh thyme leaves (or 1 tsp dried)
• 1 TBL chopped fresh oregano leaves (or 1 tsp dried)
• 1 TBL chopped fresh sage (or 1 tsp dried)
• ½ tsp salt
• 1 tsp fresh ground black pepper
• 32oz. reduced sodium chicken or vegetable broth
• 1 (14.5 oz.) can diced tomatoes
• 2 cups chopped baby spinach leaves
• 2 cups cooked ditalini pasta

Directions:

1. In a small bowl mash half of the beans with a masher or back of a spoon; set aside
2. Heat the oil in a large soup pot over medium-high heat.  Add the onion, carrots, celery, zucchini, garlic, thyme, sage, ½ teaspoon of salt and ¼ teaspoon of pepper and cook stirring occasionally until the vegetables are tender, about 5 minutes.
3. 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.  **Add pasta and cook another 3 minutes to heat.
4. **Add pasta if you plan to eat immediately, otherwise it swells up with the soup juices.
5. Better to prepare pasta separately and add to bowl and then add the soup.
6. Serve topped with grated Parmesan cheese

8 servings (1 ½ cups each)