Healthified Tuscan White Bean Soup

 

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)

• 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.
• 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.
• 3 If desired, serve with toasted baguette slices and/or garnish with fresh thyme sprigs.