Tuscan Bean Soup
- Reviews 3
Ready In: 30 mins
Serves: 4-6
Ingredients
- 1 1⁄2 cups carrots, sliced
- 1 small onion, chopped
- 2 garlic cloves, minced
- 3 tablespoons olive oil
- 30 ounces cannellini beans, rinsed & drained
- 1 (32 ounce) box chicken broth
- 3 teaspoons dried Italian seasoning
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 (5 ounce) package Baby Spinach
Directions
- In large soup pot, saute carrots, onion, and garlic in olive oil until carrots are tender.
- Stir in cannellini beans, chicken broth and seasonings. Can add more salt to taste. Simmer for 20 minutes or so.
- Ladel soup into bowls, top with a few spinach leaves and let them wilt for a minute or so. Serve with crusty bread.
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