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Tuscan Bean Soup
Ingredients
- 1 cup packaged peeled baby carrots, coarsely chopped
- 1 small onion, chopped
- 3 tablespoons olive oil
- 2 15 ounce can cannellini beans, rinsed and drained
- 1 32 ounce box reduced-sodium chicken broth
- 2 - 3 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)
- Servings Per Recipe 4,
- cal. (kcal) 254,
- Fat, total (g) 11,
- chol. (mg) 0,
- sat. fat (g) 2,
- carb. (g) 36,
- Monosaturated fat (g) 7,
- Polyunsaturated fat (g) 1,
- fiber (g) 12,
- sugar (g) 7,
- pro. (g) 16,
- vit. A (IU) 8212,
- vit. C (mg) 13,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 81,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 919,
- Potassium (mg) 333,
- calcium (mg) 111,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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