Quick & Easy Tuscan Bean Soup
photo by Charlotte J
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 cup packaged baby carrots, coarsely chopped
- 1 small onion, chopped
- 3 tablespoons olive oil
- 2 (15 ounce) cans cannellini beans, rinsed and drained
- 32 ounces reduced-sodium chicken broth
- 2 -3 teaspoons dried Italian seasoning, crushed
- 1 (5 ounce) package Baby Spinach
- freshly cracked black pepper
directions
- In a Dutch oven, cook and stir carrots and onion in 1 tablespoon olive oil over medium-high heat 3 minutes. Add beans, broth and seasoning. Bring to boiling; slightly mash beans. Reduce heat; simmer, uncovered, 8 minutes, stirring occasionally.
- Meanwhile, in large skillet, heat remaining oil over medium-high heat. Add spinach and toss 1-2 minutes, just until wilted. Remove from heat. Ladle soup, top with the spinach and sprinkle with the pepper.
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Reviews
-
This delicious soup was turned into a one pan meal, by starting off with Step 2. Regular spinach was used in making this, but the leaves were cut into thirds. After I wilted the spinach and put it into bowls, I went to step one. In the end, the spinach was warmed back up by the hot soup. The Italian seasoning turns this into a great soup and I'll be making it again. I did add a little kosher salt to my bowl. Thank you Made for 1~2~3 Hits ~ Sept/Oct 2010
RECIPE SUBMITTED BY
TasteTester
United States
Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.