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tuscan bean soup

serves 4
by Nancy

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:

  1. in a soup pot, heat the olive oil.
  2. when it is hot, add the carrots, onion, celery, garlic, fresh oregano sprigs, salt, and pepper.
  3. cook, stirring often, for 10 minutes until the vegetables look softened and the onions are turning translucent.

prepare the beans:

  1. on a plate, mash 1/2 cup of the beans with a fork or potato masher.
  2. add them to the vegetables in the pot.
  3. cook, stirring, for 2 minutes.

simmer the soup:

  1. add the remaining beans to the pot and stir well.
  2. stir in the chicken stock and bring to a boil.
  3. 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.
  4. discard the oregano sprigs; the leaves will have fallen into the soup.
  5. add additional salt and pepper to taste.

add the spinach to the soup:

  1. add the spinach to the pot and simmering for another 2 minutes, or just until the greens wilt.