Total Time
25mins
Prep 10 mins
Cook 15 mins

Tuscan-inspired soups often seem to be overladen with ingredients, leaving them rather expensive and time consuming to make. In spite of the simplicity of this recipe, I don't find anything lacking. It has an excellent flavor and I can make it many times a year because it's so fast and inexpensive. Serve with crusty bread and a salad.

Ingredients Nutrition

Directions

  1. In a Dutch oven over medium heat, bring the beans, broth, garlic, bay leaf, and carrots to a boil. Cover, reduce heat, and simmer for 15 minutes.
  2. Remove and discard the bay leaf. Add he spinach, salt and pepper, and stir for 1 minute.
  3. Spoon the stew into bowls. Drizzle with the oil. If desired, add either some of vinegar or Parmesan.

Reviews

(2)
Most Helpful

I must say I was pleasantly surprised, this is a very simple and tasty dish. Served it with Simple Crusty Bread and it made quite a nice combination. Thanks for posting.

Carol V. April 05, 2008

So tasty and quick to make. I doubled the recipe using chicken stock, 1 can romano beans and leftover 4 bean salad to equal the 4 cans required. We cut the carrots smaller and julienned the spinach. Awesome!

karen in tbay July 23, 2007

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