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Tuscan Bean Soup
Ingredients
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1
cup packaged peeled baby carrots, coarsely chopped
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1
small onion, chopped
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3
tablespoons olive oil
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2
15 ounce can cannellini beans, rinsed and drained
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1
32 ounce box reduced-sodium chicken broth
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2
- 3
teaspoons dried Italian seasoning, crushed
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1
5 ounce package baby spinach
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Freshly cracked black pepper
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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)
- Servings Per Recipe 4,
- Calories 254,
- Protein (gm) 16,
- Carbohydrate (gm) 36,
- Fat, total (gm) 11,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 7,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 12,
- Sugar, total (gm) 7,
- Vitamin A (IU) 8212,
- Vitamin C (mg) 13,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 81,
- Sodium (mg) 919,
- Potassium (mg) 333,
- Calcium (DV %) 111,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
As simple as this recipe is, the end result is absolute comfort! I keep forgetting to add the spinach but I don't miss it. Next time, spinach will be included. It's very hardy and satisfying. Any left overs gets turned into a meat stoup - so good.
8/8/2011 11:48:43 AM Report AbuseThis is super easy and turns out so good. It's awesome comfort food!
3/27/2010 04:20:30 PM Report Abuseit is a favorite, and so quick and easy
3/8/2010 12:56:39 PM Report Abuse