Tuscan Bean Soup

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My husband and I are working on a ways to eat healthy, be healthy, and in all live a healthier lifestyle. This isn’t a new years resolution per say. It’s a way to feel better keeping a lifestyle as we grow older. We’re not old but we are definitely not getting any younger. This Tuscan bean soup fits that lifestyle change.

Tuscan Bean Soup

We all come to a point in life where we make decisions. Decisions that are good for us. Decisions that can change our lives in the smallest of ways.

We’ve decided to try to eat a bit healthier every day. Little more vegetables, fruits, and over all healthy foods. A little less bread and heavier foods. We also decided to start a yoga class. After a little time looking into different places for a class or personal trainer we decided to go with one online.

Tuscan Bean Soup

We front the other classes to be overpriced. Not only would be have to be there at specific times but we would also have to pay extensively. I had tried another site online at one point. It was enjoyable with plenty of videos.

At the time I just didn’t have the dedication I needed. Nor did I have the help from my husband. Having a partner really helps both of you to become successful. Whether that partner is your husband, friend, son/daughter, or dog.

Tuscan Bean Soup

That partner will help you with your goals. You will feel dedicated to their achievements and your own. Moral support is fantastic too.

We can all feel a bit overwhelmed when doing a new routine. Yoga is no different it just takes some dedication. A good mat but I will talk about that in another post soon.

Tuscan Bean Soup

Tuscan Bean Soup

Yield: 4 Servings
Cook Time: 20 minutes
Total Time: 20 minutes

Ingredients

  • 1 medium yellow or white onion, diced
  • 3 medium carrots, diced
  • 3 stalks celery, diced
  • 1 zucchini, diced
  • 1 yellow summer squash, diced
  • 2 sprigs dried thyme
  • 2 sprigs dried rosemary
  • 1 quart vegetable broth
  • 2 (14 ounce) cans cannellini beans, drained and rinsed
  • 1 (14 ounce) can no-salt-added stewed tomatoes (juices drained)
  • ½ can spinach; drained
  • 2 teaspoons salt
  • 2 teaspoon freshly ground black pepper

Instructions

  1. Cut up all vegetables and place in a bowl. Strain spinach. Drain tomatoes and cut in halves.
  2. Drain beans and wash off in a strainer.
  3. Place all ingredients in a pressure cooker (electric) or instant pot. Cook for 20 minutes.

Notes

You can also make this in a crockpot. Just place all ingredients in the crockpot and cook on high for 1 to 2 hours until vegetables are tender.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 195Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 2295mgCarbohydrates: 38gFiber: 10gSugar: 10gProtein: 11g

For more on our nutrition disclaimer https://mooshujenne.com/nutrition-disclaimer/

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Tuscan Bean Soup

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