Tuscan Soup

I think it's official that March came in like a lion around here. But I really don't mind the chilly weather for a little longer. It's the chance to wrap up in blankets with my honey and to savor warm soups for dinner. So I'm sharing a new favorite around our home.


Tuscan Bean Soup

• 1 tsp. Olive Oil
• 1 rib celery, chopped
• 1/2 onion, chopped
• 2-3 glove garlic, minced (or less if you want...this girl loves garlic)
• 2 C. chicken broth
• 1 (15 oz.) can Great Northern Beans, rinsed and drained (okay I substituted 3/4 C. rice in the pictures)
• 1 (14.5 oz.) can diced tomato undrained
• oregano and thyme to taste
• 2 C. fresh spinach
• 1/3 C. Parmesan cheese

1. In large dutch oven, heat oil over Med. heat. Cook onion, celery, and garlic (4-5 min.)
2. Stir in broth, beans, tomatoes with liquid, oregano, thyme and red pepper flakes. Increase heat to med-high and bring to a simmer, stirring occasionally. Simmer, uncovered, for 20 minutes.
3. Stir in Spinach, simmer 2-3 minutes. Ladle into bowls and sprinkle with cheese. Perfect with crusty french bread...enjoy!