Bean Soup Tuscan Style
Ingredients
The base
-
3
Tbsp
extra virgin olive oil
-
1
cup
chopped yellow onion
-
¾
cup
chopped carrot
-
½
cup
diced celery
-
5
cloves
garlic
-
2
cans (14.5 oz)
low-sodium chicken broth
-
1½
tsp
Italian seasoning
-
1
small
parmesan rind
-
2
cans (14.5 oz)
cannellini beans or great northern beans
-
2
cups
fresh spinach
Seasoning
-
to taste
salt
-
to taste
freshly ground black pepper
-
6
Tbsp
shredded parmesan for serving
Instructions
- Heat olive oil in a pot over medium heat and sauté onion, carrot, and celery for 4 minutes.
- Add garlic and sauté for an additional minute.
- Pour in chicken broth and add Italian seasoning along with the parmesan rind. Season lightly with salt and pepper.
- Cover and bring to a light boil, then reduce heat and simmer until vegetables are tender, about 12-15 minutes.
- Add beans and spinach, heating until the spinach wilts.
- Mash about half the beans for creaminess, then remove and discard the parmesan rind.
- Serve the soup drizzled with olive oil and topped with shredded parmesan.
Nutrition Facts (estimated)
Servings
4
Calories
340
Total fat
14g
Total carbohydrates
41g
Total protein
19g
Sodium
1126mg
Cholesterol
8mg
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