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Tuscan Soup

I work full-time outside of the home, so I relish recipes like this that can be prepared in a flash.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 1 small onion, chopped
  • 1 small carrot, sliced
  • 1 tablespoon olive oil
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 cup water
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 2/3 cup uncooked small spiral pasta
  • 3 cups thinly sliced fresh escarole or spinach

Directions

  • In a large saucepan, saute onion and carrot in oil until onion is tender. Add the broth, water, salt and pepper; bring to a boil. Stir in beans and pasta; return to a boil. Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally. Add escarole; cook until just wilted.
Nutrition Facts
1 cup: 196 calories, 5g fat (1g saturated fat), 0 cholesterol, 1432mg sodium, 30g carbohydrate (3g sugars, 6g fiber), 9g protein.

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