Saturday, January 23, 2010

week of soups -tuscan bean soup

This soup is from the Better Homes and Gardens Magazine. My kids love this soup. But then they do love their vegetables, it's odd I know, but I trained them well.
Day three in the week of soups continues.

Tuscan Bean Soup

  • 1 cup packaged peeled baby carrots, coarsely chopped
  • 1 small onion, chopped
  • 3 Tbsp. olive oil
  • 2 15-oz. cans cannellini beans, rinsed and drained
  • 1 32-oz. box reduced-sodium chicken broth
  • 2 to 3 tsp. dried Italian seasoning, crushed
  • 1 5-oz. pkg. baby spinach
  • Freshly cracked black pepper
  • Cracker bread (optional)


1. In 4-quart 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; 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.

**My Notes**

I add diced ham to this soup as well. It's adds a bit more substance. To serve this, we add the raw spinach to the bowl first then pour the soup over the top and the spinach will wilt just enough by the time you eat it.

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