Tuscan Bean Soup
Ingredients
- 1 tsp. olive oil
- ½ small red onion, chopped
- 1 celery stalk, chopped
- 2 medium garlic cloves, minced
- 2 cups fat-free, no sodium chicken or vegetable broth
- 1 15.5-ounce can, no-salt added, Great Northern beans, rinsed, drained
- 1 16.0-ounce can, no-salt added, Garbanzo beans, rinsed, drained
- 1 14.5-ounce can, no-salt added, diced tomatoes, undrained
- 1 tsp. dried oregano
- 1 tsp. black pepper
- 1 tsp. Italian spices
- 1 tsp. Greek spice
- ¼ tsp. crushed pepper flakes
- ½ tsp. dried thyme
- 2 cups fresh spinach
- 1/3 cup grated Parmesan cheese, optional
Instructions
- In a large Dutch oven, over medium heat, heat the oil, swirling to coat the bottom.
- Cook the onion, celery and garlic for 4 to 5 minutes or until the onion and celery are soft.
- Stir in the broth, beans, tomatoes with liquid, oregano, black pepper, Italian spices, Greek spice, red pepper flakes and thyme.
- Increase the heat to medium-high and bring to a simmer, stirring occasionally; reduce the heat and simmer, covered, for 20 minutes so the flavors blend.
- Stir in the spinach; simmer, covered for 2 to 3 minutes or until the spinach is wilted.
- Optional – just before serving, sprinkle the soup with the Parmesan cheese.
Notes
If you do not have no-salt added Great Northern and/or Garbanzo beans, place beans in a colander and run fresh water over beans, for 2 minutes, to remove +/- 80% of sodium.
Additionally, recipe can be easily doubled.