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tuscan bean soup

(1 rating)
ViaDolarosa avatar
Recipe by
Christine Chamberlain
@ViaDolarosa
Durham, NC

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

(1 rating)
yield 4 serving(s)
method Stove Top

Ingredients For tuscan bean soup

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

How To Make tuscan bean soup

  • 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.
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