It's chilly here still, not freezing this week, and soup is always good and filling! I made a big pot of Tuscan Bean soup that went over well with Miss Picky and the big kid! Not always easy to get everyone to agree on something around here. They all agree on this one!
Tuscan Bean Soup
Source: Better Homes and Gardens
1 cup peeled carrots, coarsely chopped (I used shredded carrots from a bag)
1 small onion, chopped
3 tablespoons olive oil
2 cloves garlic
2 15-oz. cans cannellini beans, rinsed and drained (I used 3 cans)
1 32-oz. box reduced-sodium chicken broth or stock
2 to 3 teaspoons dried Italian seasoning; crushed (I used dried oregano, about 1 1/2 teaspoons)
1 5-oz. pkg. baby spinach
freshly cracked black pepper
*Parmigiano-Reggiano (optional) I used a handful to sprinkle on the soup!
*I also added two stalks celery and discarded them when serving!
In 4-quart Dutch oven or soup pot, cook and stir carrots and onion in 1 tablespoon olive oil over medium-high heat 3 minutes.
Add beans, broth, and seasoning. Bring to boiling; slightly mash beans.
Reduce heat; simmer, uncovered, 8 minutes or more, stirring occasionally.
Meanwhile, in large skillet heat remaining oil over medium-high heat. Add spinach; toss with tongs 1 to 2 minutes, just until wilted. Remove from heat. (**I omitted this step, and just threw the baby spinach in the soup pot when the soup was ready and stirred it in!**)
Ladle soup; top with spinach, sprinkle with pepper. Serve with crusty bread.