Tuscan Bean Soup
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.
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Tuscan Bean Soup
Directions
- 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.
From the Test Kitchen
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 (Tuscan Bean Soup)
- Per serving:
- 254 kcal ,
- 11 g fat
- (2 g sat. fat ,
- 1 g polyunsaturated fat ,
- 7 g monounsaturated fat ),
- 0 mg chol. ,
- 919 mg sodium ,
- 36 g carb. ,
- 12 g fiber ,
- 7 g sugar ,
- 16 g pro.
Reviews (3)
sbethannagmai
639 Days Ago
Nice, light and healthy soup.
Madeline Jackson
675 Days Ago
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!
Erin Kachman Sudheimer
1011 Days Ago
I have made this so many times, varying the veggies and beans with whatever I have. SO delicious every time! :D