With the holidays over and the decorations packed away, things have quieted down a lot and we’ve landed in the heart of winter. For me, this is the time when I need to gird myself for the coming couple of months and get through the (mostly) grey and often rainy days without feeling blue. Honestly, that’s part of the reason I decided to do a soup each week for 10 weeks: to keep on my toes doing a project, albeit a small one, and nourish my family at the same time. 🙂
Planning and then cooking a soup I haven’t made before keeps me inspired, and the act of sharing it with you all keeps me accountable.
The fact is, soup alone won’t keep the winter blues away, so I’ve also decided do add in other daily nourishing bits to my day, ie., taking a hot bath with dead sea mineral salts, or going to a fitness class I’ve never tried before. I’d love to hear what you do to keep the winter blues at bay?
But…back to soup. Today’s soup is Tuscan Vegetable!
Chock full of veggies, this heart soup is a perfect accompaniment to a dark and cold evening. We added chicken to ours because, frankly, my boys would be way too hungry without the protein. Of course, if you’re a vegetarian you could give garbanzo beans a try.
TUSCAN VEGETABLE SOUP
1 cup chopped cabbage or kale
1 cup diced celery (about 2 stalks)
1 cup diced zucchini (about 1 medium)
2 cloves garlic, minced
1 tbsp chopped fresh thyme (or 1 tsp. dried)
1 tbsp chopped fresh sage (or 1/2 tsp. dried)
1/2 tsp sea salt, plus more to taste
1/4 tsp fresh ground pepper, plus more to taste
4 cups chicken broth (fat-free & low-sodium)
14 oz can diced tomatoes with juice
2 handfuls baby spinach (about 2 cups packed)
1-2 cups shredded chicken (optional)
1. Heat oil in medium-sized soup pan over medium-high heat. Add veggies and spices (cabbage through pepper), and cook until tender (about 5 minutes).
2. Add chicken broth, tomatoes, and chicken, and bring to boil. Add the spinach leaves and cook until the spinach is wilted, about 3 minutes.
And best of all, this baby is so easy to make. If you want leftovers I recommend making a double batch!