Tuscan Bean Soup

  Tuscan Bean Soup

Serves 6; 1 cup per serving


1 teaspoon olive oil

1/2 small red onion, chopped

1 medium rib of celery, chopped

1 medium garlic clove, minced

2 cups fat-free, low-sodium chicken broth

1 15.5-ounce can no-salt-added Great Northern beans, rinsed and drained

1 14.5-ounce can no-salt-added diced tomatoes, undrained

1 teaspoon dried oregano, crumbled

1/2 teaspoon dried thyme, crumbled

1/4 teaspoon crushed red pepper flakes

2 cups spinach

1/3 cup shredded or grated Parmesan cheese

Nutrition Facts

Calories   100

Total Fat 2.0 g

Saturated Fat 1.0 g

Polyunsaturated Fat 0.0 g

Monounsaturated Fat 1.0 g

Cholesterol 3 mg

Sodium 207 mg

Carbohydrates 14 g

Fiber 4 g

Sugars 5 g

Protein 7 g

Dietary Exchanges: 1/2 lean meat, 1/2 starch, 1 vegetable


  1. In a large saucepan or Dutch oven, heat the oil over medium heat, swirling to coat the bottom. Cook the onion, celery, and garlic for 4 to 5 minutes, or until the onion and celery are soft.
  2. Stir in the broth, beans, tomatoes with liquid, oregano, thyme, and red pepper flakes. Increase the heat to medium high and bring to a simmer, stirring occasionally. Reduce the heat and simmer, covered, for 20 minutes so the flavors blend.
  3. Stir in the spinach. Simmer, covered, for 2 to 3 minutes, or until the spinach is wilted.
  4. Just before serving, sprinkle the soup with the Parmesan.

© American Heart Association


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