Tuscan Bean Soup

Christine Mel


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


★★★★★ 1 vote

Stove Top


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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


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

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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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