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

Makes: 4 servings
Start to Finish 20 mins
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 (g) 81,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 919,
  • Potassium (mg) 333,
  • calcium (mg) 111,
  • 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