Does a recipe ever surprise you? This was my question when I tasted this soup this afternoon – shortly after it perfumed my apartment with wonderful smelling-ness!
BHG’s February 2008 magazine gave me this Tuscan Bean Soup. I only made 2 alterations to it. And, it is very yummy. I could drink the broth by the gallon!
So easy too. Don’t be afraid of soups in the spring/summer…
1/2 bag baby carrots, chopped
1 smallish onion, chopped
1 large garlic clove, minced
2 T olive oil
2 cans reduced-sodium chicken broth (or make your own)
1 can great northern beans
1 can garbanzo beans (both beans, drained and rinsed)
3 tsp italian seasoning
1 pkg spinach
Saute first two in olive oil till softened, add garlic. Then add the broth and the beans. Let simmer. Add the spinach and cook for about 30 seconds – then it is done. How easy and surprisingly healthy and good.