Tuscan Bean Soup

Courtesy of American Heart Association

Healthy greens and beans add a flavorful punch to this easy soup recipe.

Ingredients

• 1 tsp. olive oil (extra virgin preferred)
• 1/2 small red onion (chopped)
• 1 medium celery (chopped)
• 1 medium garlic clove (minced)
• 2 cups fat-free, low-sodium chicken broth
• 15.5 oz. canned, no-salt-added Great Northern beans (rinsed, drained)
• 14.5 oz. canned, no-salt-added, diced tomatoes (undrained)
• 1 tsp. dried oregano (crumbled)
• 1/2 tsp. dried thyme (crumbled)
• 1/4 tsp. crushed red pepper flakes
• 2 cups spinach
• 1/3 cup grated Parmesan cheese

Instructions

1. In a large saucepan or Dutch oven, heat the oil over medium heat, swirling to coat the bottom. Cook the onion, celery, and garlic for 4 to 5 minutes, or until the onion and celery are soft.
2. Stir in the broth, beans, tomatoes with liquid, oregano, thyme, and red pepper flakes. Increase the heat to medium high and bring to a simmer, stirring occasionally. Reduce the heat and simmer, covered, for 20 minutes so the flavors blend.
3. Stir in the spinach. Simmer, covered, for 2 to 3 minutes, or until the spinach is wilted.
4. Just before serving, sprinkle the soup with the Parmesan.

Follow United Hospital Center on Facebook for more recommended recipes shared weekly.

Please note, the information provided throughout this site is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. All content, including text, graphics, images, and video, on or available through this website is for general information purposes only. If you are experiencing related symptoms, please visit your doctor, or call 9-1-1 in an emergency.