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Tuscan Bean Soup

I’m giddy about this ham and bean soup! It’s a light and refreshing soup. It really is. You can tell just by looking at it, can’t you.

This is the flavors of summer meet the flavors of fall.

A ham and bean soup meets the late summer harvest of zucchini, spinach and carrots.

Toss it all together in a giant pot with some chicken stock, dried herbs and then top it all off with a few pinchfuls of a rich shaved or shredded Parmesan cheese.

An amazing soup is ready in just 30 minutes!

Tuscan Bean Soup

An amazing soup is ready in just 30 minutes! Must add to meal plan today!
Prep Time10 minutes
Cook Time15 minutes
Servings - 4 persons

Ingredients 

  • 1 Tbsp olive oil
  • 1 small white onion diced
  • 4 whole carrots peeled and chopped
  • 1 small zucchini chopped
  • 1 tsp minced garlic
  • 1 cup ham or bacon, diced
  • 2 - 15 oz. cans cannellini beans drained
  • 4 cups chicken stock
  • 6 oz. bag baby spinach
  • 1 tsp dried basil
  • 1 ts[ dried thyme
  • Salt and pepper, to taste
  • Shaved or shredded Parmesan, as garnish
  • Fresh bread, as side dish

Instructions

  • In a large saucepan or stockpot, add the olive oil and saute the diced onion, chopped carrots and chopped zucchini with the minced garlic.
  • Once the onions have become translucent, add the ham or bacon and saute another few minutes, stirring often.
  • Stir in the beans and the stock and bring to bubbling.
  • Once bubbling, stir in the baby spinach, basil, thyme and salt and pepper. Let simmer for 5 to 10 minutes, or until ready to serve.
  • Warm and slice the bread.
  • Serve Tuscan Bean Soup with Parmesan garnish and slice of fresh bread.

Erin’s Personal Recommendations for 31-Minute Recipe Supplies:

See all of our 31 Days of 31-Minute Dinner Recipes here!

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