Tuscan bean soup is very weight watchers friendly, only 3 points for a very filling meal.
Ingredients
- tablespoons olive oil
- 2 medium carrots sliced
- 1 large onion chopped
- 1 stalk celery chopped
- 1 clove garlic finely chopped
- 3 sprigs fresh oregano
- 1/4 teaspoon salt
- fresh ground black pepper to taste
- 2 cans 15 ounces each cannellini beans, drained and rinsed
- 4 cups chicken stock or vegetable stock 1 carton
- 4 cups baby spinach or 1 package
- grated parmesan to serve
Instructions
cook the vegetables:
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in a soup pot, heat the olive oil.
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when it is hot, add the carrots, onion, celery, garlic, fresh oregano sprigs, salt, and pepper.
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cook, stirring often, for 10 minutes until the vegetables look softened and the onions are turning translucent.
prepare the beans:
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on a plate, mash 1/2 cup of the beans with a fork or potato masher.
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add them to the vegetables in the pot.
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cook, stirring, for 2 minutes.
simmer the soup:
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add the remaining beans to the pot and stir well.
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stir in the chicken stock and bring to a boil.
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lower the heat, partially cover with the lid placed askew, and simmer for 20 minutes, or until the carrots are tender and the liquid is flavorful.
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discard the oregano sprigs; the leaves will have fallen into the soup.
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add additional salt and pepper to taste.
add the spinach to the soup:
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add the spinach to the pot and simmering for another 2 minutes, or just until the greens wilt.
