Quick & Easy Tuscan Bean Soup

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 cup packaged baby carrots, coarsely chopped
• 1 small onion, chopped
• 3 tablespoons olive oil
• 2 (15 ounce) cans cannellini beans, rinsed and drained
• 32 ounces reduced-sodium chicken broth
• 2 -3 teaspoons dried italian seasoning, crushed
• 1 (5 ounce) package baby spinach
• freshly cracked black pepper

Recipe

• 1 in a dutch oven, 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, stirring occasionally.
• 2 meanwhile, in large skillet, heat remaining oil over medium-high heat. add spinach and toss 1-2 minutes, just until wilted. remove from heat. ladle soup, top with the spinach and sprinkle with the pepper.