Here's What's Cooking

Here’s What’s Cooking…Tuscan White Bean Soup

Thanks to sites like, I’ve already lost just over 8 pounds! It’s been a bit difficult to switch some of my food choices to healthier ones, but day by day, I’m doing it. Here’s a rich-tasting soup that’s only 120 calories a bowl. Awesome, right? I had it with some rotisserie chicken today (no skin) for lunch, and I left the table feeling quite satisfied with myself. The only suggestion I would make is to chop up the spinach leaves into smaller pieces (I had put them in whole)–Matt didn’t like the texture of the whole leaves. And because I was so good at lunch, I treated myself to a small bowl of strawberry ice cream and some Sense & Sensibility (yep, that’s how I roll, peeps—but really, I think it’s amazing that I’ve found a way to lose weight and not cut out everything I love).

Happy Saturday afternoon, everybody!

Tuscan White Bean Soup (from

Prep Time: 10 min
Start to Finish: 35 min
Makes: 6 Servings
1 medium onion, chopped
1 slice bacon, snipped
2 cloves garlic, minced
1 can (15 oz) no-salt-added cannellini beans (white kidney beans), rinsed and drained
1 can (14.5 oz) Muir Glen® no-salt-added diced tomatoes, undrained
1 3/4 cups Progresso® reduced-sodium chicken broth
1 teaspoon dried thyme, crushed
1/8 teaspoon black pepper
3 cups baby spinach leaves
Toasted baguette slices and/or fresh thyme sprigs (optional)
In a large saucepan, cook onion, bacon, and garlic about 5 minutes or until onion is tender. Stir in beans; cook 1 minute more. Stir in tomatoes, chicken broth, dried thyme, and black pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
Remove from heat. Mash bean mixture slightly with the back of a wooden spoon. Stir in spinach. Let stand, covered, for 1 minute to wilt spinach.
If desired, serve with toasted baguette slices and/or garnish with fresh thyme sprigs

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