Tuscan Bean Soup

Name: Tuscan Bean Soup
Total time: 20 min
Ingredients: 1 cup packaged peeled baby carrots, coarsely chopped; 1 small onion, chopped; 3 tablespoons olive oil; 2 ounces cannellini beans, rinsed and drained; 1 ounce reduced-sodium vegetable broth or chicken broth; 2 teaspoons dried Italian seasoning, crushed; 1 ounce baby spinach; Freshly cracked black pepper; Cracker bread (optional)

4.2

(109)

www.bhg.com

Your recipes

Total: 20 minutes

Author : Better Homes & Gardens

Ingredients

Remove All · Remove Spices · Remove Staples

1 cup packaged peeled baby carrots, coarsely chopped1 small onion, chopped3 tablespoons olive oil2 ounces cannellini beans, rinsed and drained1 ounce reduced-sodium vegetable broth or chicken broth2 teaspoons dried Italian seasoning, crushed1 ounce baby spinachFreshly cracked black pepperCracker bread (optional)

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

In 4-quart Dutch oven cook and stir carrots and onion in 1 tablespoon olive oil over medium-high heat for 3 minutes. Add beans, broth, and seasoning. Bring to boiling; slightly mash beans. Reduce heat; simmer, uncovered, 8 minutes, stirring occasionally.

Step 2

Meanwhile, in large skillet heat remaining oil over medium-high heat. Add spinach; toss with tongs 1 to 2 minutes, just until wilted. Remove from heat. Ladle soup; top with spinach, sprinkle with pepper. Serve with cracker bread. Makes 4 servings.