Tuscan Bean & Spinach Soup | BlackDoctor | Page 2

    Tuscan Bean & Spinach Soup

    • 29oz tomatoes, diced, with garlic & onion, canned, 2-14 1/2 ounce cans, undrained
    • 14 1/2oz fat free reduced sodium chicken broth, 1-14 1/2 ounce can
    • 2tsp sugar
    • 2tsp dried basil, leaves
    • 3/4tsp Worcestershire Sauce, low sodium
    • 15oz unsalted canned navy beans, 1-15 ounce can rinsed and drained (or other small white beans)
    • 3oz fresh baby spinach (or chopped spinach leaves, stems removed)
    • 2tsp extra virgin olive oil


    1. Combine tomatoes with juice, chicken broth, sugar, basil, and Worcestershire sauce in Dutch oven or large saucepan; bring to a boil over high heat. Reduce heat and simmer, uncovered, 10 minutes.
    2. Stir in beans and spinach; cook 5 minutes longer or until spinach is tender.
    3. Remove from heat; stir in oil just before serving.

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