Tuscan Bean Soup

1
Christine Chamberlain

By
@ViaDolarosa

This soup is wonderful on a cold day. And it's low on sodium!

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Method:
Stove Top

Ingredients

  • 1 c
    baby carrots, chopped
  • 1 small
    onion chopped
  • 3 Tbsp
    olive oil
  • 2 can(s)
    (15oz ea) white kidney beans, rinsed & drained
  • 1 can(s)
    (15oz) great northern beans, do not rinse these
  • 32 oz
    low sodium chicken or vegetable broth
  • 3 tsp
    dried italian seasoning
  • 1 small
    bundle of fresh spinach or kale
  • ·
    cracked pepper, to taste

How to Make Tuscan Bean Soup

Step-by-Step

  1. In a 4 qt pan, cook carrots and onion in the olive oil for 3 minutes, stirring constantly.
  2. Add the beans, broth and seasoning. Bring to boiling, and slightly mash the beans. Reduce heat and simmer, uncovered, for 8 minutes, stirring occasionally.
  3. Chop spinach and add to the pan just before serving. If desired, serve with cracked pepper and a crusty bread for dipping.

Printable Recipe Card

About Tuscan Bean Soup

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: Italian
Other Tag: Healthy
Hashtags: #Low #spinach #sodium



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