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Tuscany White Bean Soup

Tuscany White Bean Soup

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Submitted by kinikki33

A thick and delicious soup that’s made with great northern beans and a variety of spices.

YIELD

4 servings

PREP

30 min

COOK

2 hrs

READY

hrs

Ingredients

¼ 59
CUP ML ONIONS
chopped
½ 2.5
TEASPOON ML GARLIC
minced
3 45
TABLESPOONS ML OLIVE OIL
divided
½ 226.8
POUND G BEANS
dry, great nothern, washed
2 2
QUARTS QUARTS WATER *
2 2
EACH EACH BAY LEAVES
large *
1 5
TEASPOON ML BASIL
dried, crumbled *
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML WHITE PEPPER
ground
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
fresh, chopped
2 2
EACH EACH ONIONS
green, chopped

Directions

Sauté onion and garlic in 2 tablespoons of olive oil until soft, stirring often. Add bean, water, bay leaves, and basil. Bring mixture to a boil, reduce to a simmmer, and cover. Continue cooking until beans are tender, about 2 hours, adding more liquid if necessary and stirring occasionally. Season with salt and pepper.

Cool soup, purée beans in a blender or food processor fitted with steel blade. Return puréed soup to pot; reheat over moderate heat, stirring often. Blend in remaining olive oil. Serve soup hot, garnished with chopped parsley and green onions. If soup is too thick, add water or chicken broth.

Nutrional Information: CAL: 293; CHO: 37g; PRO: 13g; FAT: 11g; SOD: 256; CHOL: 0g; Low-Sodium Diets: Omit Salt.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 134g (4.7 oz)
Amount per Serving
Calories 173 56% from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 533mg 22%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 17%
Sugars g
Protein 8g
Vitamin A 3% Vitamin C 14%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 
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