Tuscan White Bean Soup

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

Calories

200 (before)

120 (after)

Total Fat

12 g (before)

3 1/2 g (after)

Saturated Fat

4 g (before)

1 g (after)

Sodium

820 mg (before)

290 mg (after)

Vitamin A (%DV)

20 % (before)

40 % (after)

Prep Time:10 min

Start to Finish:35 min

makes:6 Servings

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.

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.

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