Tuscan Bean Soup

Tuscan Bean Soup
Yield: 8 cups Prep 10 mins Cook 20 mins


  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1/4 teaspoon crushed rosemary
  • pinch of thyme
  • 3 cloves garlic, minced
  • 1 container (32 ounces) chicken broth
  • 3 cans (15.5. ounces each) cannellini beans, drained
  • 1 bag (5 ounces) baby spinach

Make It

1. 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.

2. 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.

Nutrition Facts

Amount Per Serving: cal. (kcal): 252, Fat, total (g): 4, carb. (g): 42, fiber (g): 10, pro. (g): 14, Percent Daily Values are based on a 2,000 calorie diet.