For many, fall is a time to indulge in favorite comfort foods. However, comfort foods don’t have to be full of calories and fat to give you comfort. If hearty soups are your go-to fall food, choose a broth-based soup rather than a cream-based soup. Homemade soups are a great way to incorporate many different seasonal vegetables. Try this great vegetable soup recipe found on www.foodnetwork.com.

Tuscan Vegetable Soup

Total Time: 35 minutes
Prep: 20 minutes
Cook: 15 minutes
Yields: 6 servings (1 ½ cups each)

Ingredients

• 1 (15-ounce) can low-sodium cannellini beans, drained and rinsed
• 1 tablespoon olive oil
• 1/2 large onion, diced (about 1 cup)
• 2 carrots, diced (about 1/2 cup)
• 2 stalks celery, diced, (about 1/2 cup)
• 1 small zucchini, diced (about 1 1/2 cups)
• 1 clove garlic, minced
• 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
• 2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
• 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 diced tomatoes
• 2 cups chopped baby spinach leaves
• 1/3 cup freshly grated Parmesan, optional

Directions

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. All vegetables can be chopped in a food processor if needed. 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.