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Tuscan Soup

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

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) white kidney or 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. Yield: 4
  • servings.
Nutritional Facts:1 cup equals 196 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 1,432 mg sodium, 30 g carbohydrate, 6 g fiber, 9 g protein.