Tuscan Bean Soup

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A creamy white bean soup with the aroma of thyme, oregano, and rosemary, with baby spinach leaves stirred in at the end. Simple but elegant! Yield: 

4 servings Ingredients: 

2 tablespoons oil
1 medium onion, chopped
3 garlic cloves, minced
1 teaspoon dried thyme (or 2-3 teaspoons fresh)
1 teaspoon dried oregano (or 1 tablespoon fresh chopped)
1/2 teaspoon dried rosemary (or 1/2 tablespoon fresh)
4 cups chicken broth (or water with bouillon)
6 cups cooked great northern beans (or 3 cans, rinsed and drained)
3/4 teaspoon salt or more, to taste
1/8 teaspoon black pepper
5 ounces fresh baby spinach leaves (or two large handfuls), coarsely chopped Instructions: 

1. In a 6-quart stock pot over medium heat, saute the onion in oil. After a few minutes, stir in the garlic, thyme, oregano, and rosemary and saute for a couple more minutes.

2. Stir in chicken broth, beans, salt, and pepper. Cover and bring to a boil. Reduce heat and simmer for 5-10 minutes.

3. Put about 2 cup of the soup into a bowl and set aside. Puree remaining soup in blender. You may need to do this in a couple batches; work carefully, as soup is hot! Hold the lid when you start to blend! Or, use a stick blender (immersion blender) to blend the soup in the pan.

4. Return soup and reserved soup to the stock pot. Add the spinach and heat to a simmer, until spinach is wilted and dark green. Serve soup hot.

Tuscan Bean Soup

This recipe was taken from Tammy’s Recipes.


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