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.

Tuscan Bean Soup
Photo: Karla Conrad
Total Time:
20 mins


  • 1 cup packaged peeled baby carrots, coarsely chopped

  • 1 small onion, chopped

  • 3 tablespoon olive oil

  • 2 15 ounce can 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)


  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.

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
11g Fat
36g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 254
% Daily Value *
Total Fat 11g 14%
Saturated Fat 2g 10%
Sodium 919mg 40%
Total Carbohydrate 36g 13%
Total Sugars 7g
Protein 16g
Vitamin C 13mg 65%
Calcium 111.1mg 9%
Iron 3.8mg 21%
Potassium 333mg 7%
Folate, total 80.6mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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