Warm up on a chilly day with this Tuscan Bean Soup recipe.
Take it from the Italianseven the simplestsoup recipescan yield incredibly gratifying results.
To make this heartyItalian bean soupin under 30 minutes, use packaged vegetables andcanned beansand broth.
Credit: Karla Conrad
We’ll also walk you through how to prep this soup ahead and freeze it for later.
Ingredients
1cuppeeled baby carrots, coarsely chopped
1smallonion, chopped
3Tbsp.olive oil
2(!5-oz.
)canscannellini beans, rinsed and drained
1(32-oz.
Add beans, broth, and seasoning.
Bring to boiling; slightly mash beans.
Reduce heat; simmer, uncovered, 8 minutes, stirring occasionally.
Cook Spinach
Meanwhile, in large skillet heat remaining oil over medium-high heat.
Add spinach; toss with tongs 1 to 2 minutes, just until wilted.
Ladle soup; top with spinach, sprinkle with pepper.
Serve with cracker bread.
How to Freeze Tuscan Bean Soup
Prepare soup through Step 1.
Label and freeze up to 3 months.
Reheat in the microwave or on the stove-top and continue with Step 2.
2,000 calories a day is used for general nutrition advice.
