Quick & Easy Tuscan Bean Soup

Name: Quick & Easy Tuscan Bean Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
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

(4)

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.

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READY IN: 20mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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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