Tuscan Bean Soup

By smleonard

Ingredients

• 1 cup packaged peeled baby carrots, coarsely chopped
• 1 small onion, chopped
• 3 tablespoons olive oil
• 2 15 ounce can cannellini beans, rinsed and drained
• 1 32 ounce box reduced-sodium chicken broth
• 2 - 3 teaspoons dried Italian seasoning, crushed
• 1 5 ounce package baby spinach
• Freshly cracked black pepper
• Cracker bread (optional)

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

Directions

1.
In 4-quart Dutch oven cook and stir carrots and onion in 1 tablespoon olive oil over medium-high heat for 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; toss with tongs 1 to 2 minutes, just until wilted. Remove from heat. Ladle soup; top with spinach, sprinkle with pepper. Serve with cracker bread. Makes 4 servings.