Tuscan Bean Soup

Tuscan Bean Soup

Healthy greens and beans add a flavorful punch to this easy soup recipe.

Nutrition Facts

Tuscan Bean Soup


100 Per Serving


7g Per Serving


4g Per Serving
Calories 100
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
Cholesterol 3 mg
Sodium 207 mg
Total Carbohydrate 14 g
Dietary Fiber 4 g
Sugars 5 g
Protein 7 g

Dietary Exchanges
1/2 lean meat, 1 vegetable, 1/2 starch


Servings  6  

  • 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


Tip: Click on step to mark as complete.

  1. 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.
  2. 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.
  3. Stir in the spinach. Simmer, covered, for 2 to 3 minutes, or until the spinach is wilted.
  4. Just before serving, sprinkle the soup with the Parmesan.

Tip: Serving size 1  cup