Posted on by Cary Gersh

Tuscan Bean Soup

Easy Tuscan Bean Soup
Serves 8
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
8
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 tablespoons olive oil
  2. 3 medium carrots, thickly sliced
  3. 1 large onion, coarsely chopped
  4. 2 rib celery, coarsely chopped
  5. 6 clove garlic, finely chopped
  6. 1 teaspoon salt
  7. 1/4 tsp black pepper
  8. 1/4 tsp red pepper flakes
  9. 3 (15-ounce) cans cannellini beans, or other small white beans, drained and rinsed
  10. 4 Compari tomatoes, chopped (optional)
  11. 6 cups chicken stock or vegetable stock
  12. 4 cups fresh baby kale or baby spinach, or 2 cups frozen
  13. 1 tablespoon chopped fresh oregano
Instructions
  1. COOK THE VEGETABLES
  2. In a soup pot, heat the olive oil. When it is hot, add the carrots, onion, celery, garlic, fresh oregano sprigs, salt, and pepper. Cook, stirring often, for 10 minutes until the vegetables look softened and the onions turn translucent.
  3. PREPARE THE BEANS
  4. On a plate, mash 1/2 cup of the beans with a fork or potato masher. Add them to the vegetables in the pot. Cook, stirring, for 2 minutes.
  5. SIMMER THE SOUP
  6. Add the remaining beans to the pot and stir well. Stir in the chicken stock and bring to a boil. Lower the heat, partially cover with the lid placed askew, and simmer for 20 minutes, or until the carrots are tender and the liquid is flavorful.
  7. Add additional salt and pepper to taste.
  8. ADD THE GREENS TO THE SOUP
  9. Add the kale or spinach to the pot and simmer for another 2 minutes, or just until the greens wilt.
  10. SERVE THE SOUP
  11. Ladle the soup into bowls, sprinkle with oregano and more olive oil, if you like.
  12. Serve with extra Parmesan for sprinkling.
Adapted from Simply Recipes
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calories
0
fat
0g
protein
0g
carbs
0g
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Adapted from Simply Recipes
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