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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 275.0
  • Total Fat: 11.2 g
  • Cholesterol: 8.3 mg
  • Sodium: 647.4 mg
  • Total Carbs: 22.4 g
  • Dietary Fiber: 3.8 g
  • Protein: 10.4 g

View full nutritional breakdown of Tuscan Bean Soup calories by ingredient
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Tuscan Bean Soup

Submitted by: CROWDGOESWILD

Introduction

Warm and flavorful soup that's perfect to take for lunch on a chilly fall day! Warm and flavorful soup that's perfect to take for lunch on a chilly fall day!
Number of Servings: 12

Ingredients

    cup of extra-virgin olive oil
    1 onion, chopped
    1 carrot, peeled and chopped
    4 ounces pancetta, chopped
    3 garlic cloves, minced
    tsp salt
    tsp freshly ground black pepper
    1 can tomato paste
    1 (14.5 oz) can diced tomatoes, with juice
    2 cups fresh spinach
    1 (15 oz) can cannellini beans, drained and rinsed
    2 tsp herbes de Provence
    6 cups low sodium chicken broth
    1 bay leaf
    3 inch pc of parmesan rind (we have also used Romano cheese rind for flavor)
    1 cup spaghetti broken into 1-inch pieces (it cooks in the soup)
    Grated parmesan for serving (optional)

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Directions

Heat the oil in a large, heavy pot over medium heat. Add the onion, carrots, pancetta, garlic, salt and pepper. Cook until the onion is golden brown and the pancetta is cooked through & crisp, stirring occasionally, about 7 minutes. Add the tomato paste and stir until somewhat dissolved. Add the tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add the spinach, beans and herbes de provence, broth, bay leaf and the parmesan rind. Bring the soup to a boil, then add the orzo, reduce the heat and simmer for 10 minutes or until the pasta is al dente.
Discard the parmesan rind and bay leaf and ladle into soup bowls adding a sprinkle of parmesan cheese.


Serving Size: Makes about 12 1-cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user CROWDGOESWILD.






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