Tuscan Bean Soup

Name: Tuscan Bean Soup
Total time: 20 min
Ingredients: 1 cup packaged peeled baby carrots, coarsely chopped; 1 small onion, chopped; 3 tablespoons olive oil; 2 15 ounce cans cannellini beans, rinsed and drained; 1 32 ounce box reduced-sodium vegetable broth or chicken broth; 2 - 3 teaspoon dried Italian seasoning, crushed; 1 5 ounce package baby spinach; Freshly cracked black pepper; Cracker bread (optional)

109 Ratings
3 Reviews

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.

By Better Homes & Gardens Test Kitchen

Source: Better Homes and Gardens

Gallery

Credit: Karla Conrad

Recipe Summary

total:

20 mins

Servings:

Nutrition Info

Ingredients

1 cup packaged peeled baby carrots, coarsely chopped
1 small onion, chopped
3 tablespoons olive oil
2 15 ounce cans cannellini beans, rinsed and drained
1 32 ounce box reduced-sodium vegetable broth or chicken broth
2 - 3 teaspoon dried Italian seasoning, crushed
1 5 ounce package baby spinach
Freshly cracked black pepper
Cracker bread (optional)

Directions

Step 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.

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Step 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.

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

Per Serving:

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.

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Better Homes & Gardens Member

01/23/2022

This simple soup is delicious and I second the suggestion that the Italian herbs are key.

Better Homes & Gardens Member

01/10/2017

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!

Better Homes & Gardens Member

02/09/2016

I have made this so many times, varying the veggies and beans with whatever I have. SO delicious every time! :D

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Tuscan Bean Soup

Gallery

Recipe Summary

Ingredients

Directions

Freezing Tip

Nutrition Facts

Reviews (3)

All Reviews for Tuscan Bean Soup

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Tuscan Bean Soup

Gallery

Recipe Summary

Ingredients

Directions

Freezing Tip

Nutrition Facts

Reviews (3)

All Reviews for Tuscan Bean Soup