TUSCAN BEAN SOUP

Tuscan Bean Soup image

This soup is wonderful on a cold day. And it's low on sodium!

Provided by Christine Chamberlain

Number Of Ingredients 9

Ingredients

1 c baby carrots, chopped
1 small onion chopped
3 Tbsp olive oil
2 can(s) (15oz ea) white kidney beans, rinsed & drained
1 can(s) (15oz) great northern beans, do not rinse these
32 oz low sodium chicken or vegetable broth
3 tsp dried italian seasoning
1 small bundle of fresh spinach or kale
cracked pepper, to taste

Steps:

1. In a 4 qt pan, cook carrots and onion in the olive oil for 3 minutes, stirring constantly.
2. Add the beans, broth and seasoning. Bring to boiling, and slightly mash the beans. Reduce heat and simmer, uncovered, for 8 minutes, stirring occasionally.
3. Chop spinach and add to the pan just before serving. If desired, serve with cracked pepper and a crusty bread for dipping.

*** Explore more Tuscan Bean Soup Recipes »

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