SPECIAL
OFFER:
- Limited Time Only! (The ad below will not display on your printed page) 
|
« Back |
Print 
|
Page |
3x5 |
4x6 |
New BHG Cookbook
Select a size and use your browser's print button to print the page.
|
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
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
www.bhg.com © Copyright 2013, Meredith Corporation. All Rights Reserved.