Hey everyone, it’s Alissa. Any soup fans on here? 🙂
I discovered this Tuscan Spinach & Bean Soup recipe on Pinterest (which you’ll probably notice is my main go-to for recipes). I made it for dinner the other night and absolutely loved it! It was easy to make and very filling, and I’d consider it a perfect recipe for the Fall, as the weather gets cooler.
I made a few alterations to the recipe which I’ll explain below the ingredients. A link to the full recipe is also below.
Tuscan Spinach & Bean Soup
Yield: Serves 4-6
1 medium onion
3-4 cloves of garlic
6 strips of bacon
1 can of fat-free chicken stock
1 can low-fat or fat free cream of celery soup
1 can diced tomatoes (Italian flavored)
2 cans cannelini beans (white kidney)
1 tsp salt
1 tsp pepper
2 cups baby spinach (not frozen)
View the full recipe here.
1. I actually left out the bacon (I know, crazy, right?) to spare myself the extra calories and fat, and it was delicious as it was.
2. The recipe is a little spicy, even after having cut the amount of pepper it called for in half. I might even quarter it next time. So, if you’re not crazy about spicy foods, or if pepper isn’t your thing, keep that in mind.
3. Another thing to keep in mind is that the soup was pretty salty, which I really liked, but it may not be for everyone. You’d probably be safe using half the salt it calls for as well (or none at all, since the chicken stock and cream of celery soup likely contain enough salt as it is). I’ll probably keep sticking to what it calls for, though. 😉
If you decide to try this recipe, let us know how you like it in the comments! Bon appétit!