Best Tuscan Spinach Bean Soup Recipes

TUSCAN WHITE BEAN & SPINACH SOUP

Tuscan White Bean & Spinach Soup image

This dish was inspired by Vote_for_Pedro's White Bean & Spinach Soup. Like the original, this is quick, easy and full of flavor. It makes a nice dinner for 4 served with a good salad or it can be a starting course and serve more. Use 3 or 4 cups of broth according to how thick you like your soups or how much liquid your pasta absorbs.

Provided by justcallmetoni

Categories Pasta Shells

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 teaspoons olive oil
1 garlic clove, finely minced
1 shallot, finely diced
3 -4 cups fat free chicken broth or 3 -4 cups vegetable stock
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can white beans (cannellini or other)
1/2 cup whole wheat pasta shells or 1/2 cup shell pasta
1 teaspoon rosemary
3 cups Baby Spinach, cleaned and trimmed
1/8 teaspoon black pepper
1 dash crushed red pepper flakes

Steps:

In a large sauce pan, sautee the shallots & garlic in the olive oil.
Add broth, tomatoes, beans and rosemary to pot. Season with black and red pepper. Bring to boil.
Add pasta and cook 12 minutes. If the soup seems too thick for your liking add a bit more broth.
Add spinach and cook until wilted.

TUSCAN SPINACH BEAN SOUP

Tuscan Spinach Bean Soup image

Make and share this Tuscan Spinach Bean Soup recipe from Food.com.

Provided by dicentra

Categories European

Time 25m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
2 celery ribs, chopped
3 carrots, peeled and sliced
1 (14 ounce) can chicken broth
1 (28 ounce) can diced tomatoes
1/2 cup small elbow macaroni
2 tablespoons fresh parsley, chopped
2 teaspoons dried basil
1 (15 ounce) can cannellini beans, rinsed and drained
12 ounces fresh spinach
1/2 teaspoon salt
1/2 teaspoon black pepper
grated parmesan cheese, to top

Steps:

In a large soup pot, heat oil over medium heat. Add onion, garlic, celery and carrots. Cook, stirring often, until onion is softened; 5-6 minutes.
Mix in broth, tomatoes, macaroni, parsley, basil, beans, spinach, salt and pepper.
Heat to boiling then reduce heat to low and simmer for 15 minutes or until the macaroni is tender.
Serve topped with Parmesan cheese.

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