It's Fall, so that means it's soup time again! Hooray!
Soup has always been one of my favorite things to make - they are easy, multi-faceted and are great at helping me control my diet. It's hard to pass up homemade soup for lunches at work, and they are perfect when you roll in late at night and are craving dinner fast.
This one, straight from my always-overflowing Recipe Binder, was a great one reminiscent of something you'd have over at some Italian Grandma's home. It originally called for baby carrots, but since I had some extra time and despise those odd-shaped little things, I used regular carrots and amended the recipe as needed.
Tuscan Bean Soup
Amended from Better Homes & Gardens
4 medium-sized carrots, peeled and chopped
1 medium yellow onion, roughly chopped
Tbsp. olive oil
15-oz. cans cannellini beans, rinsed and drained
32-oz. box reduced-sodium chicken broth
2-3 Tbsp. fresh Italian herbs, chopped, or 1-2 tsp. dried
2-3 cups fresh spinach
Freshly cracked black pepper
1. In a Dutch oven, cook and stir carrots and onion in 1 tablespoon olive oil over medium-high heat for 6-8 minutes or until cooked.
2. Smash about half of beans with a fork. Add all beans, broth, herbs and pepper to carrots and onions. Bring to boil; reduce heat and simmer uncovered about 10 minutes, stirring occasionally.
4. Add spinach just before serving, stirring gently to wilt it. Serve in bowls with crescent rolls or bread of choice on side.
Note from KJM: Since our patio herb planters are still overflowing, I used fresh herbs instead of dried. I used basil, Italian oregano and thyme, chopping them until they were finely minced.