Tuscan Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tsp. olive oil.5 cup chopped onion.25 cup chopped celery1 clove garlic minced2 cups fat free low sodium chicken broth15 ounce can cannelini beans, rinsed and drained14.5 ounce can petite diced tomatoes, undrained1 tsp dried oregano.5 tsp dried thyme.25 tsp red pepper flakes2 cups baby spinach leaves1/3 cup grated parmesan cheese
In a large saucepan or Dutch oven, heat the oil over medium heat., swirling to coat the bottom. Cook the onion, celery, and garlic or 4 to 5 minutes, or until the onion and celery are tender.
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 occassionally. Reduce the heat and simmer, covered, for 20 minutes, or until the flavors have blended.
Stir in the spinach. Simmer for 2 -3 minutes, or until the spinach is wilted. Ladle into 6 six bowls and sprinkle with parmesan cheese.
Number of Servings: 6
Recipe submitted by SparkPeople user MZEMEL.
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 occassionally. Reduce the heat and simmer, covered, for 20 minutes, or until the flavors have blended.
Stir in the spinach. Simmer for 2 -3 minutes, or until the spinach is wilted. Ladle into 6 six bowls and sprinkle with parmesan cheese.
Number of Servings: 6
Recipe submitted by SparkPeople user MZEMEL.
Nutritional Info Amount Per Serving
- Calories: 146.5
- Total Fat: 3.1 g
- Cholesterol: 4.3 mg
- Sodium: 595.5 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 5.5 g
- Protein: 9.0 g
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