Hearty Tuscan Soup

• Vegetarian

• Produce

  • 15 oz Cannellini beans
  • 1 Carrot
  • 1 clove Garlic
  • 1 Onion, medium
  • 1 heaping cup Spinach
  • 1 tbsp Thyme
  • 15 oz Tomatoes, canned fire roasted
  • 1 Zucchini

• Canned Goods

  • 1 qt Vegetable broth

• Pasta & Grains

  • 1/3 cup Elbow macaroni

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 Parmesan cheese

Found on pickledplum.com

Description

Directions

• In a large pot over high heat, add olive oil, garlic, thyme and onions and cook for 3-4 minutes, until onions are translucent.
• Add all other ingredients - except the macaroni - and bring to a boil.
• Reduce to a simmer, cover and cook for 10 minutes.
• Add macaroni, bring the soup back up to a boil, reduce to a simmer, cover and cook for an additional 10 minutes.
• Serve hot and topped with a little freshly grated parmesan cheese.