big . bowl . of . veggies

images megan.christine

life catches up with you.  between the holidays, traveling and socializing, it's easy to eat out, eat fast, and toss back some drinks.  i knew i needed to regroup and get back in my kitchen when i contemplated getting rockstar in bulk.  after talking with some of my girlfriends, i became even more aware that i wasn't alone.  supporting one of our friend's products, we decided to go on a cleanse to "revitalize healthy liver function" by eliminating certain foods and habits from our lives (temporarily).  i had done something similar years ago (although it wasn't a regimented plan with supplements) and found it extremely beneficial to how i felt.  since i maintain a generally healthy lifestyle, it's not difficult to adapt to the plan.  heavy on produce and non-processed food, i have pulled out some great old recipes and find that not much has changed to the way i usually cook.  but what is pretty tough is the no coffee, wine, cheese or bread (the italian in me is crying).
for some of my favorite go-to recipes, i look to dietitian ellie krieger for tasty, healthy and easy meals.  this tuscan vegetable soup was quick, simple and full of flavor!

Terrific Tuscan Vegetable Soup

• One 15.5-ounce can cannellini or other small white beans, preferably low-sodium, drained and rinsed

• 1 Tb. olive oil• ½ large onion, diced (about 1 cup)• 1 medium carrot, diced (about ½ cup)• 2 stalks celery, diced (about ½ cup)• 1 small zucchini (about ½ pound), diced (about 1½ cups)• 1 clove garlic, minced (about 1 tsp.)• 1 Tb. chopped fresh thyme or 1 tsp. dried• 2 tsps. chopped fresh sage or ½ tsp. dried• ½ tsp. salt, plus more to taste• ¼ tsp. freshly ground black pepper, plus more to taste• 4 cups low-sodium chicken or vegetable broth• One 14.5-ounce can no-salt-added diced tomatoes, with their juices• 2 ounces baby spinach leaves (2 cups lightly packed), chopped• 1/3 cup freshly grated 1/3 Parmesan cheese (optional)

In a small bowl, mash half of the beans with a masher or the back of a spoon; set aside.

Heat the oil in a large soup pot over medium-high heat. Add the onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper, and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.

Add the broth and tomatoes and bring to a boil.

Add the mashed and whole beans and the spinach leaves; cook until the spinach is wilted, about 3 minutes more.

                                       Serve topped with the Parmesan, if desired.