Tuscan Bean Soup
1 cbaby carrots, chopped
1 smallonion chopped
3 Tbspolive oil
2 can(s)(15oz ea) white kidney beans, rinsed & drained
1 can(s)(15oz) great northern beans, do not rinse these
32 ozlow sodium chicken or vegetable broth
3 tspdried italian seasoning
1 smallbundle of fresh spinach or kale
·cracked pepper, to taste
How to Make Tuscan Bean Soup
- In a 4 qt pan, cook carrots and onion in the olive oil for 3 minutes, stirring constantly.
- Add the beans, broth and seasoning. Bring to boiling, and slightly mash the beans. Reduce heat and simmer, uncovered, for 8 minutes, stirring occasionally.
- Chop spinach and add to the pan just before serving. If desired, serve with cracked pepper and a crusty bread for dipping.