Tuscan Vegetable Soup With Fresh Sage

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3 tablespoons extra virgin olive oil
• 4 tablespoons sage leaves, coarsely chopped (not dried)
• 3 garlic cloves, minced
• 1 cup fresh green peas or 1 cup frozen green pea
• 1 cup green beans, cut into 1/2-inch pieces
• 1 cup carrot, cut into coins
• 1 cup zucchini or 1 cup yellow squash, diced
• 1/2 cup celery & leaves, stalks diced and leaves minced
• 1 medium sweet potatoes or 1 potato, peeled and diced
• 1 (16 ounce) can cannellini beans, rinsed and drained
• 6 cups sodium-free vegetable broth
• 1/4 teaspoon red pepper flakes
• salt, to taste
• fresh ground black pepper, to taste

Recipe

• 1 in a soup pot heat up the olive oil on low-medium heat and lightly saute the sage leaves; about 5 minutes. with a slotted spoon, remove leaves from pot and set aside. in same pot, saute the garlic until soft, only a minute or two.
• 2 add the green peas, green beans, zucchini, carrots, potato and cannelini beans. stir mixture over medium heat for 5 minutes.
• 3 add the vegetable broth and red pepper flakes. simmer until the vegetables are tender, about 15-20 minutes.
• 4 season with salt and pepper to taste. divide and ladle the soup into 4 individual soup bowls. garnish each serving with the sauteed sage leaves.
• 5 enjoy immediately! don't forget the italian bread and pop in a bocelli cd (furtiva lagrina on the viaggio italiano recording) while you're at it!