Tuscan Bean Soup

This rich and hearty soup is sure to please even the pickiest eaters. Using frozen carrots and hash brown potatoes cuts down on both prep time and cook time. This soup freezes well, so it’s great for meal prep!

Total Time

30min

5.0

1 Rating

Author: The Busy Foodie

Servings:

Ingredients

•

2 tbsp

Olive Oil

•

Onion , chopped

•

4 cloves

Garlic , minced

•

1 carton
(32 fl oz)

Chicken Broth

•

1 cup

Water

•

2 cans
(15.5 oz)

Cannellini White Kidney Beans , drained, rinsed

•

1 pckg
(15 oz)

Frozen Diced Hash Browns

•

1 pckg
(10.8 oz)

Frozen Carrots

•

1 tsp

Italian Seasoning

•

1/4 tsp

Ground Black Pepper

•

1 pckg
(10 oz)

Kale

or Frozen Spinach

•

4 tbsp

Shaved Parmesan Cheese

Cooking Instructions

Heat the Olive Oil (2 tbsp) in a large soup pot over medium-high heat. When the oil is shimmering, add the Onion (1) and Garlic (4 cloves) and sauté until translucent.

Stir in the Chicken Broth (1 carton) , Water (1 cup) , Cannellini White Kidney Beans (2 cans) , Frozen Diced Hash Browns (1 pckg) , Frozen Carrots (1 pckg) , Italian Seasoning (1 tsp) , and Ground Black Pepper (1/4 tsp) . Simmer for 15 minutes, until the vegetables are soft and the soup is heated through.

Stir in the Kale (1 pckg) and Shaved Parmesan Cheese (4 tbsp) . Cook for 3-4 minutes, or until warmed through.

Nutrition Per Serving

CALORIES

375

FAT

8.0 g

PROTEIN

17.8 g

CARBS

59.3 g