Tuscan Bean Soup

By mirelsonp

Ingredients

• 1 cup packaged peeled baby carrots, coarsely chopped
• 1 small onion, chopped
• 3 Tbsp olive oil
• 2 15-oz cans white kidney (cannellini beans, rinsed and drained
• 1 32-oz box reduced-sodium chicken or vegetable broth
• 2 -to-3 tsp dried Italian seasoning, crushed
• 1 5-oz package baby spinach
• Freshly cracked black pepper

Details

Servings 4
Preparation time 20mins

Preparation

Step 1

In a 4-quart Dutch oven cook and stir carrots and onion in 1 Tbsp of the olive oil on medium-high heat for 3 minutes. Add beans, broth, and seasoning. Bring to boiling; slightly mash eans. Reduce heat; simmer, uncovered, for 8 minutes, stirring occasionally.

Meanwhile in a large skillet heat remaining oil on medium-high heat. Add spinach; toss with tongs for 1 to 2 minutes, just until wilted. Remove from heat. Ladle soup into bowls; top with spinach and sprinkle with pepper.