Tuscan Bean Soup
A great last-minute meal -- you've probably got most of the ingredients in your cupboard.
Prep time: 10 minutes
Cook time: 20 minutes
You Will Need:
2 Tbs. olive oil
1 medium onion, diced
1/4 tsp. crushed rosemary
3 garlic cloves, minced
1 container (32 oz.) chicken broth
3 cans (15.5 oz. each) cannellini beans, drained
1 bag (5 oz.) baby spinach
- In a large saucepan, heat oil over medium heat. Add onion, rosemary, and thyme. Cover and cook until onion is soft, about 8 minutes. Add garlic and cook 1 minute more. Stir in broth and drained beans, increase heat to high, and bring to a boil. Reduce heat and simmer 5 minutes.
- Using a slotted spoon, transfer 2 cups of the beans to a bowl and set aside. Puree remaining soup in 3 small batches in blender until smooth. Return soup and beans to saucepan; heat to a simmer. Stir in spinach. Makes 8 cups.
Nutrition per cup: 252 cal; 14g protein; 4g fat; 42g carb; 144mg calcium; 10g fiber.