Healthy greens and beans add a flavorful punch to this easy soup recipe.
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Tuscan Bean Soup
Calories100 Per Serving
Protein7g Per Serving
Fiber4g Per Serving
|Total Fat||2.0 g|
|Saturated Fat||1.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||0.0 g|
|Monounsaturated Fat||1.0 g|
|Total Carbohydrate||14 g|
|Dietary Fiber||4 g|
1/2 lean meat, 1 vegetable, 1/2 starch
1 tsp. olive oil (extra virgin preferred)
1/2 small red onion (chopped)
1 medium celery (chopped)
1 medium garlic clove (minced)
2 cups fat-free, low-sodium chicken broth
15.5 oz. canned, no-salt-added Great Northern beans (rinsed, drained)
14.5 oz. canned, no-salt-added, diced tomatoes (undrained)
1 tsp. dried oregano (crumbled)
1/2 tsp. dried thyme (crumbled)
1/4 tsp. crushed red pepper flakes
2 cups spinach
1/3 cup grated Parmesan cheese
In a large saucepan or Dutch oven, heat the oil over medium heat, 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, thyme, and red pepper flakes. 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.
Just before serving, sprinkle the soup with the Parmesan.
Tip: Serving size 1 cup