Tuscan Bean Soup

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 15 minutes

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 tsp dried thyme
• Salt and pepper, to taste
• Shaved or shredded Parmesan, as garnish
• Fresh bread, as side dish

Directions

• 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.