Tuscan Vegetable Soup with Hearty Grains

Here’s a recipe that gives you everything you want in a soup: organic grains, nutritious veggies, and a rich, savory broth. It’s the perfect way to warm up on cool evenings—or when you simply want a hearty, delicious bowl of goodness.

  • 15min
    Prep time
  • 20min
    Cook time
  • 6
    Servings

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 2 medium carrots, chopped
  • 2 cloves garlic, finely chopped
  • 1 package (8.5 ounces) SEEDS OF CHANGE® Seven Whole Grains
  • 1 can (28 ounces) crushed tomatoes
  • 3 cups vegetable* or chicken broth
  • 1 cup cut-up zucchini
  • 1 cup cut-up summer squash
  • 2 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground cayenne pepper
  • 2 cups lightly packed baby spinach
  • Freshly grated Parmesan cheese

Directions

  1. In 5-quart Dutch oven or stock pot, heat oil over medium heat.
  2. Cook and stir onion, celery, carrots and garlic in hot oil 5 to 7 minutes or until softened.
  3. Stir in remaining ingredients except spinach and Parmesan cheese.
  4. Heat to boiling; cover and simmer 15 to 20 minutes until vegetables are tender. Stir in spinach; heat through.
  5. Ladle soup into bowls. Sprinkle with Parmesans cheese.

Servings: 6

Amount per Serving

  • Calories190

  • % Daily Value*

  • Total fat 5g8%

    Saturated fat .5g3%

    Trans fat 0g 0%

  • Cholestrol N/AN/A

  • Sodium 980mg41%

  • Total Carbohydrates 32g11%

    Dietary Fiber 6g24%

    Sugars 5g

  • Protein 5g

  • Vitamin AN/A

  • Vitamin CN/A

  • CalciumN/A

  • IronN/A