Tuscan Bean Soup Recipe

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!

Tuscan Bean Soup

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• Author: Katie Kimball

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Ingredients

Units USM Scale 1x2x3x

• 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
• 1/4 tsp rosemary or marjoram
• salt (Use the code kitchenstewardship for 15% off of your first purchase) and pepper to taste

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Instructions

1. Heat oil over medium heat.
2. Add onion and herbs; cover and cook until onion is soft, 5-8 minutes.
3. Add garlic and cook 1 minute more.
4. Stir in broth and drained beans, increase heat to high, and bring to a boil.
5. Reduce heat and simmer 5 minutes.
6. Using a slotted spoon, transfer 2 cups of beans to a bowl and set aside.
7. 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.
8. Return soup and beans to saucepan; heat to a simmer. Stir in spinach.

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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!

RELATED: How to make any soup in the Instant Pot.

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