MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tuscan Bean Soup
Categories: Beans, Vegetables, Herbs, Greens
Yield: 4 Servings

1 c Pkg'd peeled baby carrots,
- coarse chopped
1 sm Onion; chopped
3 tb Olive oil
30 oz (2 cans) cannellini beans;
- rinsed, drained
32 oz Box chicken broth
3 ts Dried Italian seasoning;
- crushed
5 oz Pkg baby spinach
Fresh cracked black pepper
Cracker bread (opt)

In 4 quart Dutch oven cook and stir carrots and onion in
1 tablespoon olive oil over medium-high heat for 3
minutes. Add beans, broth, and seasoning. Bring to
boiling; slightly mash beans. Reduce heat; simmer,
uncovered, 8 minutes, stirring occasionally.

Meanwhile, in large skillet heat remaining oil over
medium-high heat. Add spinach; toss with tongs 1 to 2
minutes, just until wilted. Remove from heat. Ladle soup;
top with spinach, sprinkle with pepper. Serve with
cracker bread. Makes 4 servings.

FREEZING TIP: Prepare soup through Step 1. Let soup cool.
Transfer soup to a freezer-safe container, leaving about
1/2 inch of space between the top of the soup and the rim
of the container. Label and freeze up to 3 months. Reheat
in the microwave or on the stove-top and continue with
Step 2.

Makes: 4 servings

Better Homes & Gardens | October 2016

MM Format by Dave Drum - 25 October 2016

Uncle Dirty Dave's Archives

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