Rating: 4 stars
109 Ratings
  • 5 star values: 67
  • 4 star values: 17
  • 3 star values: 11
  • 2 star values: 7
  • 1 star values: 7

Warm up on a chilly day with this Tuscan Bean Soup recipe. To make this hearty Italian bean soup in under 30 minutes, use packaged vegetables and canned beans and broth.

Source: Better Homes and Gardens


Credit: Karla Conrad

Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Freezing Tip

Prepare soup through Step 1. Let soup cool. Transfer soup to a freezer-safe container, leaving about 1/2 inch of space between the top of the soup and the rim of the container. Label and freeze up to 3 months. Reheat in the microwave or on the stove-top and continue with Step 2.

Nutrition Facts

254 calories; fat 11g; saturated fat 2g; carbohydrates 36g; mono fat 7g; poly fat 1g; insoluble fiber 12g; sugars 7g; protein 16g; vitamin a 8211.7IU; vitamin c 13mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 2.8mg; vitamin b6 0.1mg; folate 80.6mcg; sodium 919mg; potassium 333mg; calcium 111.1mg; iron 3.8mg.