Tuscan Bean Soup Recipe

Serving size: 1 cup
Calories: 120 Calories

2 Tbsp extra virgin olive oil
1 medium yellow onion, diced
2 carrots, diced
1 cup zucchini, diced
1 cup yellow squash, diced
4 garlic cloves, pressed
1⁄4 tsp red pepper flakes
1⁄4 tsp dried thyme
1⁄2 tsp dried rosemary
4 cups unsalted chicken broth
2 (15oz) cans cannellini beans, drained and rinsed
1 (14.5oz) can no salt added diced tomatoes
2 cups kale, chopped (ribs removed)
3 tsp salt
1 tsp black pepper
1 1⁄2 tsp of zero-calorie Truvia Original Calorie-Free Sweetener Spoonable Jar***
5 tsp white wine vinegar

1.
Heat extra-virgin olive oil in a large Dutch oven over medium-high heat. Add onion, carrots, celery, zucchini, and squash. Sauté for 5 minutes.
2.
Add garlic, red pepper flakes, thyme, and rosemary. Stir to combine. Cook for another minute.
3.
Add broth, beans, and tomatoes. Stir to combine.
4.
Bring to a boil over high heat, add kale, and stir to combine. Reduce heat to low, cover, and simmer for 15 minutes.
5.
Remove cover and partially puree the soup using an immersion blender to thicken. If you don’t have an immersion blender, puree half of the soup in a regular blender making sure the soup cools before blending to avoid the hot contents exploding out of the blender.
6.
Add salt, pepper, Truvia Original Sweetener, and white wine vinegar. Stir to combine.
7.
Serve with grated Parmesan cheese and crusty bread.

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