Saturday, September 25, 2010

Tuscan Bean Soup

It has been a while since I have posted a good recipe. And I have a ton of food photos- but I would rather be eating the food than typing about it I guess. :) And plus how many great food blogs are out there? A zillion.
Nevertheless, I am sharing some of my favorite foodie gems with you! :)
This soup is from my sister in law. I have been making lots of good soup recipes lately. This was a good one.
And it is very easy and quick to make!

Tuscan Bean Soup

1 cup packaged peeled baby carrots, coarsely chopped
1 small onion, chopped
3 TBSP olive oil
2- 15 oz. cans cannelloni beans (white kidney beans) rinsed and drained
1 - 32 oz. box reduced sodium chicken broth (or 2 15 oz. cans)
2-3 tsp. dried Italian Seasoning, crushed (and I added some of my own seasonings- whatever I felt like- oregano, with a few others....that is how I do things...)
1- 5 oz. bag baby spinach
Freshly cracked black pepper
 Croutons (optional)

This recipe calls for a dutch oven that you use on your stove top. However, I just used my big stockpot that I use for soups and boiling pastas.

In 1 tbsp olive oil, stir in carrots and onion. Heat over medium high heat for 3 minutes. Add beans, broth, and seasonings. Bring to a boil, slightly mashing beans. Reduce heat; simmer uncovered for 8 minutes.

Meanwhile, in a large skillet, heat remaining oil over medium high heat. Add spinach and toss with tongs for a few minutes, until it is wilted. Remove from heat. Serve soup in a bowl topped with spinach and croutons, and sprinkled with pepper.

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1 comment:

TrishAnderson said...

Yum, that does sound delightful!