SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Tuscan Bean Soup with Spinach

Makes: 8 to 10 servings
Prep 30 mins Cook 2 hrs Stand 1 hr
Tuscan Bean Soup with Spinach
Ingredients
  • 8  ounces  dry white kidney beans (cannellini beans) or Great Northern beans (about 1-1/2 cups)
  • 6  cups  water
  • 1  pound  crosscut beef shanks (1 to 1-1/2 inches thick)
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 1  tablespoon  olive oil
  • 1 1/2  cups  chopped onions (3 medium)
  • 1 1/2  cups  chopped carrots (3 medium)
  • 1  cup  fennel wedges or chopped celery (2 stalks)
  • 4  cloves  garlic, minced
  • 6  cups  water
  • 12  ounces  smoked ham hocks
  • 1  tablespoon  instant beef bouillon granules
  • 1  bay leaf
  • 2  teaspoons  snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
  • 2  teaspoons  snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1/2  teaspoon  salt
  • 4  cups  torn fresh spinach leaves
Directions

1. Rinse beans. In a 4-1/2- to 6-quart Dutch oven, combine beans and 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans and cold water in Dutch oven. Cover and let stand in a cool place for 6 to 8 hours or overnight.) Drain beans in colander; set aside.

2. Sprinkle beef with the 1/4 teaspoon salt and the pepper. In a 4 1/2- to 6-quart Dutch oven, cook beef in hot oil over medium-high heat about 5 minutes or until brown, turning once. Transfer to a plate.

3. Add onions, carrots, fennel or celery, and garlic to drippings in Dutch oven. Cover and cook, about 10 minutes or until vegetables are tender, stirring occasionally. Return beef to Dutch oven; add drained beans, 6 cups water, the ham hocks, bouillon granules, bay leaf, dried thyme and dried rosemary (if using), and the 1/2 teaspoon salt. Bring to boiling; reduce heat. Cover and simmer about 2 hours or until beans and meats are tender.

4. Remove ham hocks and beef; let stand until cool enough to handle. Remove meat from bones. Cut meat into bite-size pieces; return to soup. Discard bones and bay leaf. Skim off fat. Stir in spinach and fresh herbs (if using). Heat through. Makes 8 to 10 servings.

Nutrition Facts (Tuscan Bean Soup with Spinach)
  • Servings Per Recipe 8,
  • cal. (kcal) 233,
  • Fat, total (g) 5,
  • chol. (mg) 31,
  • sat. fat (g) 1,
  • carb. (g) 25,
  • Monosaturated fat (g) 2,
  • fiber (g) 9,
  • sugar (g) 4,
  • pro. (g) 23,
  • vit. A (IU) 3790,
  • vit. C (mg) 9,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 4,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 93,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 709,
  • Potassium (mg) 790,
  • calcium (mg) 101,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe