Tuscan Bean SoupSubmitted by: CROWDGOESWILD
IntroductionWarm and flavorful soup that's perfect to take for lunch on a chilly fall day! Warm and flavorful soup that's perfect to take for lunch on a chilly fall day!
¼ cup of extra-virgin olive oil
1 onion, chopped
1 carrot, peeled and chopped
4 ounces pancetta, chopped
3 garlic cloves, minced
½ tsp salt
½ tsp freshly ground black pepper
1 can tomato paste
1 (14.5 oz) can diced tomatoes, with juice
2 cups fresh spinach
1 (15 oz) can cannellini beans, drained and rinsed
2 tsp herbes de Provence
6 cups low sodium chicken broth
1 bay leaf
3 inch pc of parmesan rind (we have also used Romano cheese rind for flavor)
1 cup spaghetti broken into 1-inch pieces (it cooks in the soup)
Grated parmesan for serving (optional)
Discard the parmesan rind and bay leaf and ladle into soup bowls adding a sprinkle of parmesan cheese.
Serving Size: Makes about 12 1-cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user CROWDGOESWILD.