Tuscan White Bean Soup is a delectable medley of white beans, bacon, tomatoes, onions, celery, carrots and spinach in a perfectly seasoned broth.
Author:Small Town Woman
Total Time:40 minutes
Yield:6 servings 1x
1/2 lb bacon coarsely chopped
1 small sweet onion chopped
2 carrots peeled and cut into thin rounds
3 stalks celery chopped
3 cloves garlic minced
1/4 teaspoon ground cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon dried marjoram
2 cans (15.8 ounce) Great Northern beans drained and rinsed
2 cans (14.5 ounce) diced tomatoes
4 cups low sodium chicken broth
4 cups spinach coarsely chopped
In a large Dutch oven or heavy stockpot over medium cook chopped bacon crispy; stirring frequently. Add chopped onions, carrots and celery. Cook until the onions and celery are soft. Approximately 5-7 minutes; stirring several times. Add the garlic, cayenne pepper, onion powder and majoram; cook 1 minute.
Add the drained beans, tomatoes and chicken broth. Simmer for 15-20 minutes. Stir in the spinach the last few minutes of cooking.