Tuscan Bean Soup

Healthy greens and beans add a flavorful punch to this easy soup recipe.

Healthy greens and beans add a flavorful punch to this easy soup recipe.

Ingredients

Tip: Click on step to mark as complete.

In a large saucepan or Dutch oven, heat the oil over medium heat, swirling to coat the bottom. Cook the onion, celery, and garlic for 4 to 5 minutes, or until the onion and celery are soft.
Stir in the broth, beans, tomatoes with liquid, oregano, thyme, and red pepper flakes. Increase the heat to medium high and bring to a simmer, stirring occasionally. Reduce the heat and simmer, covered, for 20 minutes so the flavors blend.
Stir in the spinach. Simmer, covered, for 2 to 3 minutes, or until the spinach is wilted.
Just before serving, sprinkle the soup with the Parmesan.

Tuscan Bean Soup

Calories

100 Per Serving

Protein

7g Per Serving

Fiber

4g Per Serving

Dietary Exchanges
1/2 lean meat, 1/2 starch, 1 vegetable

Tip: Click on step to mark as complete.

In a large saucepan or Dutch oven, heat the oil over medium heat, swirling to coat the bottom. Cook the onion, celery, and garlic for 4 to 5 minutes, or until the onion and celery are soft.
Stir in the broth, beans, tomatoes with liquid, oregano, thyme, and red pepper flakes. Increase the heat to medium high and bring to a simmer, stirring occasionally. Reduce the heat and simmer, covered, for 20 minutes so the flavors blend.
Stir in the spinach. Simmer, covered, for 2 to 3 minutes, or until the spinach is wilted.
Just before serving, sprinkle the soup with the Parmesan.