The Hubster and I always seem to go back and forth about soup being on our weekly menu.
I love it because it’s quick, easy, and filling. A nice switch from some of the heavier, heartier dishes we’ve been having over the winter.
He, on the other hand, never wants it. And tells me that it’s simply not filling enough for him to have as dinner.
As it turns out, this Tuscan Bean Soup is a fantastic compromise.
Easy enough for me to whip together at 8 months pregnant. Filling enough for him to enjoy for dinner.
The soup was delicious on it’s own.
It was even more delicious paired with a hearty monk break and salad.
The best part? The Hubster even had it for lunch the next day. He never does that.
A quick note for my Nightshade-Free friends, don’t use the Trader Joe’s vegetable broth. It’s sadly not for you.
Safer options include 365 Brand Vegetable Stock (WholeFoods) and Wolfgang Puck’s Vegetable Stock. And if you’re in Pittsburgh, you could also do the Giant Eagle Market District Vegetable Stock and Giant Eagle Vegetarian Vegetable Broth.
- 3 large carrots, peeled and coarsely chopped
- 1 medium onion, chopped
- 1-2 cloves garlic, minced
- 1 tbs olive oil
- 2 (15-oz) can cannellini beans (white kidney), rinsed and drained
- 4 1/2 cups vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried parsley
- 2 cups baby spinach
- salt and pepper to taste
- Heat oil in a medium to large stock-pot over medium-high heat.
- Add onion, carrots, and garlic and sauté for 3-5 minutes, until fragrant.
- Add beans, broth, and seasoning.
- Turn heat to high and bring to a boil.
- Reduce heat and simmer, uncovered for 8 minutes, stirring occasionally.
- Remove from heat and add spinach.
- Season with salt and pepper to taste.
- Serve with with your favorite bread, side salad, or simply enjoy on it's own!
Nightshade Free, Dairy Free, Gluten Free, Wheat Free, Corn Free, Soy Free, Egg Free.