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Tuscan Cannellini Bean, Carrot, and Spinach Soup takes less than 30 minutes to make and is delicious. I love quick and easy!

Tuscan Cannellini Bean, Carrot, and Spinach Soup

1 ½ cups sliced carrots (I sliced bagged baby carrots)
1 tablespoon olive oil
1 yellow onion diced
6 garlic cloves, minced
2 (32 ounce) boxes vegetable broth
1 (15 ½ ounce) can fire roasted diced tomatoes with juice
1 teaspoon granulated sugar
1 tablespoon dried Italian seasoning
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
4 (15 ½ ounce) cans cannellini beans, rinsed and drained
8 ounces fresh spinach
1 cup grated Parmesan and Romano cheese blend
3 tablespoons chopped fresh flat leaf parsley

Microwave carrots in a covered bowl with ½-inch water 10 minutes or until done. Reserve. While carrots are cooking, heat oil over medium high heat in a large stock pot. Add onions and cook until translucent.

Add carrots, garlic, vegetable broth, tomatoes, sugar, Italian seasoning, salt, and pepper to stock pot. Bring soup to a boil, reduce heat then simmer 5 minutes.

Add beans and spinach. Simmer 3 minutes until spinach wilts. Remove stockpot from heat. To serve: Ladle soup into bowls. Garnish with cheese and parsley. Stir cheese and parsley though soup to melt cheese and flavor broth. Makes 8-10 servings.Tip: recipe can be cut in half for fewer servings. Enjoy!

Published in The News and Neighbor on February 5, 2020.