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Tuscan Bean Soup

For a hearty Italian-seasoned bean soup ready in under 30 minutes, use packaged vegetables and canned beans and broth.

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4.0 by 86 people

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  • Makes: 4 servings
  • Start to Finish: 20 mins

Tuscan Bean Soup

Directions

  1. In 4-quart Dutch oven cook and stir carrots and onion in 1 tablespoon olive oil over medium-high heat for 3 minutes. Add beans, broth, and seasoning. Bring to boiling; slightly mash beans. Reduce heat; simmer, uncovered, 8 minutes, stirring occasionally.
  1. Meanwhile, in large skillet heat remaining oil over medium-high heat. Add spinach; toss with tongs 1 to 2 minutes, just until wilted. Remove from heat. Ladle soup; top with spinach, sprinkle with pepper. Serve with cracker bread. Makes 4 servings.

From the Test Kitchen

Freezing Tip

Prepare soup through Step 1. Let soup cool. Transfer soup to a freezer-safe container, leaving about 1/2 inch of space between the top of the soup and the rim of the container. Label and freeze up to 3 months. Reheat in the microwave or on the stove-top and continue with Step 2.

Nutrition Facts (Tuscan Bean Soup)

  • Per serving:
  • 254 kcal cal.,
  • 11 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 0 mg chol.,
  • 919 mg sodium,
  • 36 g carb.,
  • 12 g fiber,
  • 7 g sugar,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

How To Video

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Reviews (3)

86 Ratings
38 Days Ago
4.0
Nice, light and healthy soup.
74 Days Ago
Strayed from the recipe a little bit by adding a variety of veggies, but was so delicious!!! Italian herbs are key. Had some bread on the side and was very full by the end of the bowl. Would recommend!
409 Days Ago
I have made this so many times, varying the veggies and beans with whatever I have. SO delicious every time! :D

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