This hearty and healthy soup comes together in a flash, so you can have a dinner-winner on the table in no time.

Easy Tuscan Two Bean Soup will warm you up and keep you going through a cold, winter night.  And, it doubles easily and freezes well, so you can put a few servings up for an even easier meal in the weeks ahead.

Tuscan Two Bean Soup Recipe

1- can cannellini beans

1- can Wild Oats Marketplace Organic Dark Red Kidney Beans

4 cups Wild Oats Marketplace Organic Reduced Sodium Chicken Broth

1-2 tsp. Wild Oats Organic Extra Virgin Olive Oil

1- can Wild Oats Marketplace Organic Diced Tomatoes

1 tsp. Wild Oats Marketplace Organic Italian Seasoning

1/2 of a small onion, chopped

1 clove of garlic, minced

1/2 cup chopped celery

1/2 cup chopped carrot

2 cups fresh spinach, shredded

1/4 cup acini de peppe pasta (a very small, round pasta)

salt and pepper to taste

Freshly grated parmesan cheese

Rinse and drain both cans of beans and set aside.  In a dutch oven, heat oil over medium heat and sauté onion, celery, carrot and garlic about 5 minutes or until garlic is fragrant and veggies are crisp tender. Add chicken broth, tomatoes, beans and seasonings. Bring to a boil, cover and cook about 10 minutes. Remove cover and add pasta and spinach. Cook, uncovered, another 6-8 minutes, or until pasta is cooked through. Serve with freshly grated parmesan cheese and a crusty Italian bread, if desired.