I always keep my pantry stocked with a variety of canned beans. With a little creativity and a couple of fresh ingredients, the beans are simply turned into a magnificent meal. This recipe uses white cannellini beans to make a Tuscan style soup. Carrots and onions flavor the soup while wilted spinach acts as a garnish. To make this for your family tonight get the recipe and read more.
From Better Homes and Garden magazine
Ingredients
1 cup packaged peeled baby carrots, coarsely chopped
1 small onion, chopped
3 Tbsp. olive oil
2 15-oz. cans cannellini beans, rinsed and drained
1 32-oz. box reduced-sodium vegetable broth
2 to 3 tsp. dried Italian seasoning, crushed
1 5-oz. pkg. baby spinach
Freshly cracked black pepper
Cracker bread (optional)
Directions
- In 4-quart 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; toss with tongs 1 to 2 minutes, just until wilted. Remove from heat.
- Ladle soup; top with spinach, sprinkle with pepper. Serve with cracker bread.
Serves 4.
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Jasmine Di Milo
Lanvin
Faith
sounds tasty. i think i'll use chicken broth and add some shredded chicken, it could be a quick dinner!
1sounds great! I love to make soups! And a big plus for being vegetarian!! Thanks!
2This looks great.
3My family just made a variation of this last month. It was great with some grilled panini bread!
4I love this soup. I need to make some and freeze it.
5I'm going to make this for lunch right now. Thanks for the recipe
6Post New Comment
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