17 November 2010

Day Three Soup Week: Tuscan Bean Soup.

One of my very favorites. It feels so healthy going down... and it is!

serves 4

1 cup baby carrots, coarsely chopped
1 small onion, chopped
3 Tbsp olive oil
2 15-oz cans cannelini beans, rinsed
1 32 oz box chicken broth
2-3 tsp dried Italian seasoning
1 5-oz package baby spinach
Freshly ground black pepper

In 4 quart pot, cook and stir carrots and onion in 1 Tbsp olive oil over medium heat for 3 minutes.
Add beans, broth and seasoning. Bring to a boil then slightly smash beans.
Reduce heat; simmer uncovered for 8 minutes, stirring occasionally.

Meanwhile, in large skillet, heat remaining olive oil over med-high heat.
Add spinach; toss with tongs 1-2 minutes, just until wilted.
Remove from heat. ladle soup; top with spinach and sprinkle with pepper.
Serve with crusty bread.
(When do you not serve soup with crusty bread..?)

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