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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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  • 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.
  2. 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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