Thursday, October 22, 2009

Tuscan Bean Soup

1 c packaged peeled baby carrots, coarsely chopped
1 small onion, chopped
2 cloves garlic, minced
3 Tbsp olive oil
2 15 oz can cannellini beans (white kidney beans)**
1 32 oz box reduced-sodium chicken broth
1 packet of Trader Joe's Savory Chicken broth
2 to 3 tsp dried Italian seasoning, crushed
1 5 oz package baby spinach
Freshly cracked black pepper

In a 4-qt Dutch oven cook and stir carrots, onion and garlic in 1 Tbsp olive oil over medium heat for 3 minutes. Add beans, broth, savory chicken broth packet and seasoning. Bring to a boil. Slightly mash beans. Reduce heat, simmer, uncovered for 8 minutes, stirring occasionally.

Meanwhile, in a large skillet heat remaining olive oil over medium-high heat. Add spinach, tossing with tongs for 1 to 2 minutes, just until wilted. Remove from Heat.

Ladle soup into bowl and top with spinach, sprinkle with pepper.

Note: I have also substituted a breast of chopped up chicken breast for a can of cannellini beans, too.

** I have been using La Contena canned whole pinto beans. The spices and ingredients int he can add a great boost of flavor.

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