Quick & Easy Tuscan Bean Soup

READY IN: 20mins
Recipe by TasteTester

I recently tried this recipe because I am trying to make low-cholesterol recipes more often. We enjoyed it very much, and it's easy to prepare and quick to cook.

Top Review by mandabacca

Easy and pretty good. I probably wouldn't mash the beans up at all and would follow Charlotte J's suggestion to make this a one pan meal if I were to try this again. This made about 8 servings (1 cup portions). 4 points plus points per serving.

Ingredients Nutrition

Directions

  1. 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.
  2. 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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