Quick & Easy Tuscan Bean Soup |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I recently tried this recipe because I am trying to make low-cholesterol recipes more often. We enjoyed it very much, and it's easy to prepare and quick to cook. Ingredients:
1 cup packaged baby carrots, coarsely chopped |
1 small onion, chopped |
3 tablespoons olive oil |
2 (15 ounce) cans cannellini beans, rinsed and drained |
32 ounces reduced-sodium chicken broth |
2 -3 teaspoons dried italian seasoning, crushed |
1 (5 ounce) package baby spinach |
freshly cracked black pepper |
Directions:
1. 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.
2. 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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