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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43 users rated this recipe an average rating of 4.0
  • Makes: 4 servings
  • Start to Finish: 20 mins
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Tuscan Bean Soup
Ingredients
1
cup packaged peeled baby carrots, coarsely chopped
1
3
tablespoons olive oil
2
15 ounce can cannellini beans, rinsed and drained
1
32 ounce box reduced-sodium chicken broth
2
teaspoons dried Italian seasoning, crushed
1
5 ounce package baby spinach
 
Freshly cracked black pepper
 
Cracker bread (optional)
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.
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
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