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Tuscan Bean Soup

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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.