This soup was quite different for a Tuscan soup, since it contained no beans; the pureed cauliflower was a substitute for that component. It also had radishes in it which seemed very much like pieces of potatoes once it was done.
Tuscan Chicken Soup
Makes 8 servings
Cauliflower (1 pound)
Celery (2 stalks)
Garlic (2 cloves)
Baby spinach (4 cups)
Radish (1/2 pound)
Fennel seeds (1/2 teaspoon)
Oregano, dried (1/2 teaspoon)
Chicken broth (3 cups)
Chicken, cooked (3 cups)
Parmesan cheese (1/2 cup), optional
In a large pot, combine 5 cups of water with the cauliflower, 1/2 of the carrots, and onion over medium high heat. Simmer until tender and then blend until smooth (if using a regular blender, process in batches).
In the large pot, heat 1 tablespoon of oil over medium high heat and saute the garlic and celery until tender (2-3 minutes). Add the puree, the rest of the carrots, spinach, and radishes. Add the broth, fennel, oregano, salt and pepper. Bring the soup to a boil and reduce the heat and simmer for 15-20 minutes or until the veggies are tender.
Add the chicken and heat through. Serve with grated Parmesan cheese, if desired.
Slightly adapted from Low Carb One Day