Tuscan Vegetable Soup
Meghan
A delicious, hearty, and chunky soup wonderful warm or cold.
ingredients
- 6 ounces boneless, skinless chicken breast (or beans or lentils)
- 1 tablespoon olive oil
- 1/2 large onion, diced
- 1 carrot
- 1 stalk of celery
- 1 small zucchini
- 1 clove garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1 cup whole-wheat orzo
- 32 ounces low-sodium chicken broth
- 14.5 ounces canned tomatoes
- 2 cups spinach
directions
- 1
1. Separately, poach chicken until cooked through and shred when cool.
- 2
2. Heat the oil in a large pot over medium-high heat. Add the onion, carrot, celery, zucchini, garlic, salt, pepper, thyme, and sage, and cook until the vegetables are tender, about 5 minutes.
- 3
3. Add orzo, broth, and tomatoes and bring to a boil. When the orzo is almost done, add the spinach until wilted.
Source: Meghan
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