Quick & Easy Tuscan Bean Soup

“I recently tried this recipe because I am trying to make low-cholesterol recipes more often. We enjoyed it very much, and it's easy to prepare and quick to cook.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a 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.
  2. Meanwhile, in large skillet, heat remaining oil over medium-high heat. Add spinach and toss 1-2 minutes, just until wilted. Remove from heat. Ladle soup, top with the spinach and sprinkle with the pepper.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: