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


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.

Instructions Checklist
  • 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; 11 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 0 mg cholesterol; 919 mg sodium. 333 mg potassium; 36 g carbohydrates; 12 g fiber; 7 g sugar; 16 g protein; 8212 IU vitamin a; 13 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 81 mcg folate; 0 mcg vitamin b12; 111 mg calcium; 4 mg iron;

Reviews (3)

109 Ratings
  • 5 star values: 66
  • 4 star values: 18
  • 3 star values: 11
  • 2 star values: 7
  • 1 star values: 7
Rating: 4 stars
Nice, light and healthy soup.
Rating: Unrated
I have made this so many times, varying the veggies and beans with whatever I have.  SO delicious every time!  :D
Rating: Unrated
Strayed from the recipe a little bit by adding a variety of veggies, but was so delicious!!! Italian herbs are key. Had some bread on the side and was very full by the end of the bowl. Would recommend!