Tuscan White Bean Soup

Tuscan white soupIngredients

1 tsp. olive oil

1/2 small red onion, chopped

1 medium rib of celery, chopped

1 medium garlic clove, minced

2 cups fat-free, low sodium chicken broth

1 15-ounce can low sodium added Great Northern beans, rinsed and drained

1 14.5-ounce can low sodium diced tomatoes, undrained

1 tsp. dried oregano, crumbled

1/2 tsp. dried thyme, crumbled

1/4 tsp. crushed red pepper flakes

2 cups fresh spinach leaves

1/3 cup shredded or grated Parmesan cheese (not absolutely necessary)


Heat the oil over medium heat in a large saucepan or Dutch oven.  Cook onion, celery, and garlic for 4 to 5 minutes.  Stir in broth, beans, tomatoes with liquid, and herbs.  Increase heat to medium-high and simmer, stirring occasionally.  Reduce heat and simmer, covered, for 20 minutes.  Stir in spinach. Simmer, covered, for 2 to 3 minutes, or until spinach is wilted.

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