tuscan bean soup

Name: Tuscan Bean Soup
Yield: 4
Cuisine: Italian
Ingredients: 1 cup(s) baby carrots, chopped; 1 small onion chopped; 3 tablespoon(s) olive oil; 2 can(s) (15oz ea) white kidney beans, rinsed & drained; 1 can(s) (15oz) great northern beans, do not rinse these; 32 ounce(s) low sodium chicken or vegetable broth; 3 teaspoon(s) dried italian seasoning; 1 small bundle of fresh spinach or kale; - cracked pepper, to taste

(1 RATING)

54 Pinches 2 Photos

Christine Chamberlain

Durham, NC

Updated on Oct 29, 2011

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

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Tuscan Bean Soup, perfect for a cold, rainy day!

prep time

cook time

method Stove Top

yield 4 serving(s)

Ingredients

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

How To Make tuscan bean soup

Step 1

In a 4 qt pan, cook carrots and onion in the olive oil for 3 minutes, stirring constantly.

Step 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.
Step 3

Chop 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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