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Tuscan bean soup
Here’s a good way to warm up this winter: Try this delicious soup recipe. It’s not only satisfying, but it’s also packed full of good-for-your-teeth veggies like carrots, celery and spinach.
Ingredients:
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3 tablespoons olive oil
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2 medium carrots, thickly sliced
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1 large onion, coarsely chopped
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1 stalk celery, coarsely chopped
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1 clove garlic, finely chopped
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3 sprigs fresh oregano
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¼ teaspoon salt
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Black pepper to taste
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2 cans (15 ounces each) cannellini beans, drained and rinsed
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5 cups chicken or vegetable stock
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4 cups baby spinach, stems removed
Directions:
- In a pot, heat olive oil.
- Add carrots, onion, celery, garlic, oregano, salt and pepper to hot oil. Cook for 10 minutes, stirring often, until vegetables look softened.
- On a plate, mash half of the beans, then add them to the vegetables. Cook, stirring, for 2 minutes.
- Add remaining beans to pot and stir well.
- Stir in chicken or vegetable stock and bring to boil.
- Lower heat, partially cover with lid and simmer for 20 minutes.
- Discard oregano sprigs.
- Add additional salt and pepper to taste.
- Mix in spinach and simmer for another 2 minutes.