This Tuscan Bean Soup recipe is as nourishing as it is frugal. Healthy food doesn’t have to cost an arm and a leg, and you can have dinner on the table in 15 minutes!
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PinIngredients
- 2 Tbs. olive oil (use the code STEWARDSHIP for 10% off at that site!)
- 3 garlic cloves, minced
- 1 medium onion, diced
- 4 c. chicken stock (or vegetable broth, see below)
- 5 oz. baby spinach (organic if possible)
- 3 cans white (great northern) beans, drained and rinsed
- (or about 2-3 cups dry beans, soaked and cooked)
- 1 tsp. each thyme, oregano
- ¼ tsp rosemary or marjoram
- salt and pepper to taste
Instructions
- Heat oil over medium heat.
- Add onion and herbs; cover and cook until onion is soft, 5-8 minutes.
- Add garlic and cook 1 minute more.
- Stir in broth and drained beans, increase heat to high, and bring to a boil.
- Reduce heat and simmer 5 minutes.
- Using a slotted spoon, transfer 2 cups of beans to a bowl and set aside.
- Puree remaining soup in 3 small batches in blender until smooth. Note: you can skip the pureeing or use a stick blender in the pot if you have one.
- Return soup and beans to saucepan; heat to a simmer. Stir in spinach.
Notes
This is a great soup for dipping sandwiches — grilled cheese is good, grilled mozzarella cheese with sauteed red onions and sliced mushrooms even better!
Also yummy with Whole Grain cornbread or Biscuits.
Super foods: 4
Cost: $2.00-4.50, depending on if you use canned or dry beans and homemade or store-bought broth
Timesavers:
Cook your dry beans in the pot you’re going to use for soup. I say cook the whole bag and freeze the leftovers in 1 1/2 cup portions (equal to one can) for use in future recipes. Drain the beans in a colander and leave them in the sink while you use the pot to make the rest of the soup, then just plop the beans back in. Fewer dishes makes me a happy girl!
Dinner in 15 minutes!
If you have pre-cooked beans or use a can, this recipe is on the table in 15 minutes. Fabulous!
To make vegetable broth: If you use dry beans, just throw in a carrot, 2 celery stalks, a quartered onion, some salt, and 4 cloves unpeeled garlic. Cook 4-8 hours, and make sure you drain the bean broth into a bowl. Toss the veggies — all their nutrients are now in your broth. You can use the broth in your soup now, and add any leftovers to anything you make that week that needs a little water added (chili, cooking brown rice, etc). It’s not quite as tasty this way as with chicken stock, but it’s a good vegetarian option.
Find this recipe, updated and with even more frugal tips and transformation options, along with 29 other bean recipes and a ton of information on cooking dry beans, the health benefits of beans, and ideas for bean haters in The Everything Beans Book, available now at Kitchen Stewardship!Other recipes you might like:
- The Encyclopedia of Chicken Stock – Everything You Need to Know to do it Right!
- Thai Chicken Stir Fry Soup Recipe
Katie Kimball, CSME is a trusted educator and author of 8 real food cookbooks. She is passionate about researching natural remedies and making healthy cooking easier for busy families. She’s been featured on media outlets like ABC, NBC and First for Women magazine as well as contributing regularly on the FOX Network.
A mom of 4 kids from Michigan, she is a Certified Stress Mastery Educator and member of the American Institute of Stress.
Kristy says
Oh my…..do not forget the onions…..I think the taste would have been 100% better with the onions. I seriously forgot to add the onions.
Holly via Facebook says
looks yummy! makes me hungry!
Amy via Facebook says
We love that soup here!
Aleta says
I made this soup for supper tonight, and it was a wonderful, warm and filling meal for this snowy evening. My picky three-year-old, who usually requires significant coaxing to try a new dish, ate it right up without even asking what is was! Thanks!
Brooke Kingston says
This soup is delicious, satisfying and very popular at our house! So easy to make, and very frugal too! DH had two bowls, our picky toddler inhaled it, and I’ve got leftovers so this pregnant mama has lunch for a few days. Wonderful!!
Michelle says
I had plans to make this soup yesterday, but I home-made the white beans and let them cook too far. They fall apart when touched. Any ideas for using white bean puree (hehe)?
.-= Michelle´s last blog ..Blueberry Breakfast Cobbler =-.
Katie says
Michelle,
Sure! There are interesting sandwich spread recipes that start with white beans (just Google search it), or you could add seasonings and pan fry them for tortillas, or just add the puree in half cup servings to taco meat, chili, or anything you can think of. My mom does that and you can’t even tell you’re getting an extra boost of protein! Even blended soups are tasty; you could just make the soup as written and I bet it would still be great. The 3-bean soup recipe on this site is 100% blended – kids love it b/c it’s so easy to eat!
🙂 Katie
Michelle says
Thanks for your time and for giving me some great suggestions, Katie!
.-= Michelle´s last blog ..Blueberry Breakfast Cobbler =-.
Katie says
If you are a container re-user, the 16 oz plastic tubs from sour cream, cottage cheese, etc, are just right to make “1 can” of beans for the freezer. They are plastic #5 PP which has no BPA.
Sarah says
Yum! Looks like a great recipe . . . and I’ve been meaning to make a large batch of beans and freezing them so they’re as “handy” as a can of beans too! Great frugal tip!
Best,
Sarah
Katie says
Thanks for checking it out, Stephanie! I follow your blog as well, and I’ve learned a lot from you lately. 🙂
Stephanie @ Keeper of the Home says
Sounds like a great soup! I am also the same way about using the same pot to do my beans as my soup. I’m all about less dishes! 🙂