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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.

15m
Prep Time
35m
Total 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 SEEDS OF CHANGE®
  • 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 Parmesan cheese.

NUTRITIONAL INFORMATION
Calories
190
Total Fat
5g / 8%
Saturated Fat
0.5g / 3%
Trans Fat
0
Sodium
980mg / 41%
Carbohydrates
32g / 11%
Dietary Fiber
6g / 24%
Sugars
5g
Protein
5g