Truman’s Tuscan Bean Soup


1 Box Chicken Broth

olive oil

2-3 cloves garlic

2 medium carrots

1 large onion

3 stalks celery

fresh parsley

1 can Cannellini beans, undrained

1 small can diced tomatoes

1 medium potato

1 small jalapeno pepper – no seeds – ( optional)

1/2 cup white wine

1 1/2 cups fresh chopped spinach, baby kale or other small tender green

1 cup small pasta

oregano, fresh rosemary,salt and black pepper



1.  In a food processor, pulse carrots, garlic, onion and celery to a fine dice.

2.  Heat a stock pot over medium heat, add olive oil to cover bottom of pan.

3.  When olive oil is shimmering, add vegetables and saute’ until soft and fragrant.

4. Add chicken stock, wine, canned tomatoes with juice,  potato and  beans.  Stir well.

5  Bring to a boil.

6.  Reduce heat. Add seasoning and simmer  until potato cooks.

(Either cook pasta separately or add to soup)

7. Add spinach.Greens should still be bright green

8. Adjust seasonings Add pasta ( if cooked separately ).



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