Feel like you've bean there and done that. Then try our fresh twist on a classic Tuscan soup that will take you places you have never bean.
Here's the skinny:
4 slices bacon, snipped >
1 slice bacon, snipped
1 can (15 oz) cannellini beans (white kidney beans), rinsed and drained >
1 can (15 oz) no-salt-added cannellini beans (white kidney beans), rinsed and drained
1 can (14.5 oz) diced tomatoes, undrained >
1 can (14.5 oz) Muir Glen® no-salt-added diced tomatoes, undrained
1 3/4 cups chicken broth >
1 3/4 cups Progresso® reduced-sodium chicken broth
1 cup baby spinach leaves >
3 cups baby spinach leaves
Nutritional Highlights
200 (before)
120 (after)
12 g (before)
3 1/2 g (after)
4 g (before)
1 g (after)
820 mg (before)
290 mg (after)
20 % (before)
40 % (after)
1 medium onion, chopped
1 slice bacon, snipped
2 cloves garlic, minced
1 can (15 oz) no-salt-added cannellini beans (white kidney beans), rinsed and drained
1 can (14.5 oz) Muir Glen® no-salt-added diced tomatoes, undrained
1 3/4 cups Progresso® reduced-sodium chicken broth
1 teaspoon dried thyme, crushed
1/8 teaspoon black pepper
3 cups baby spinach leaves
Toasted baguette slices and/or fresh thyme sprigs (optional)
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1 In a large saucepan, cook onion, bacon, and garlic about 5 minutes or until onion is tender. Stir in beans; cook 1 minute more. Stir in tomatoes, chicken broth, dried thyme, and black pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
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2 Remove from heat. Mash bean mixture slightly with the back of a wooden spoon. Stir in spinach. Let stand, covered, for 1 minute to wilt spinach.
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3 If desired, serve with toasted baguette slices and/or garnish with fresh thyme sprigs.
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Nutritional Information
3/4 cup:
Calories 120 (Calories from Fat 25); Total Fat 3 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 5mg; Sodium 290mg; Total Carbohydrate 16g (Dietary Fiber 5g, Sugars 4g); Protein 6g
% Daily Value
Vitamin A 40%; Vitamin C 25%; Calcium 8%; Iron 15%
Exchanges
1 Starch, 0 Medium-Fat Meat, 1/2 Fat
Carbohydrate Choices
1
