Tuscany White Bean Soup
A thick and delicious soup that's made with great northern beans and a variety of spices.
Yield
4 servingsPrep
30 minCook
2 hrsReady
2½ hrsLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
onions
chopped |
|
| ½ | teaspoon |
garlic
minced |
|
| 3 | tablespoons |
olive oil
divided |
|
| ½ | pound |
beans
dry, great nothern, washed |
|
| 2 | quarts |
water
|
*
|
| 2 | each |
bay leaves
large |
*
|
| 1 | teaspoon |
basil
dried, crumbled |
*
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
white pepper
ground |
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
| 2 | each |
onions
green, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
onions
chopped |
|
| 2.5 | ml |
garlic
minced |
|
| 45 | ml |
olive oil
divided |
|
| 226.8 | g |
beans
dry, great nothern, washed |
|
| 2 | quarts |
water
|
*
|
| 2 | each |
bay leaves
large |
*
|
| 5 | ml |
basil
dried, crumbled |
*
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
white pepper
ground |
|
| 3E+1 | ml |
parsley leaves
fresh, chopped |
|
| 2 | 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.
