Quick & Easy Tuscan Bean Soup Recipe

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Ingredients:

Serving

1 cup packaged baby carrots, coarsely chopped
1 small onion, chopped
3 tbsp olive oil
2 (15 oz) cans cannellini beans, rinsed and drained
32 oz reduced-sodium chicken broth
2 -3 tsp dried italian seasoning, crushed
1 (5 oz) 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	145.68 Kcal (610 kJ)
Calories from fat	94.5 Kcal
		% Daily Value*
Total Fat	10.5g	16%
Sodium	590.52mg	25%
Potassium	398.06mg	8%
Total Carbs	7.87g	3%
Sugars	3.66g	15%
Dietary Fiber	2.83g	11%
Protein	3.81g	8%
Vitamin C	5mg	8%
Vitamin A	0.6mg	20%
Iron	0.9mg	5%
Calcium	51.1mg	5%

Amount Per 100 g
Calories	43.46 Kcal (182 kJ)
Calories from fat	28.19 Kcal
		% Daily Value*
Total Fat	3.13g	16%
Sodium	176.16mg	25%
Potassium	118.75mg	8%
Total Carbs	2.35g	3%
Sugars	1.09g	15%
Dietary Fiber	0.85g	11%
Protein	1.14g	8%
Vitamin C	1.5mg	8%
Vitamin A	0.2mg	20%
Iron	0.3mg	5%
Calcium	15.2mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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