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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 423.7
  • Total Fat: 4.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 2,003.5 mg
  • Total Carbs: 81.0 g
  • Dietary Fiber: 19.7 g
  • Protein: 18.3 g

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

Submitted by: RHONDAJ130

Introduction

From "The Daniel Fast" by Susan Gregory
From "The Daniel Fast" by Susan Gregory

Number of Servings: 6

Ingredients

    - 1 tablespoon olive oil
    - 1 cup chopped onion
    - 1⁄2 cup sliced celery
    - 3 cloves garlic, minced
    - 1 tablespoon whole wheat pastry flour
    - 1 teaspoon dried rosemary leaves
    - 1⁄4 teaspoon dried thyme leaves
    - 2 bay leaves
    - 1 whole clove
    - 1⁄4 teaspoon pepper
    - 4 cans (15 ounces each) vegetable broth
    - 1 can (15 ounces) green baby lima beans, drained and rinsed
    - 1 can (15 ounces) chickpeas, drained and rinsed
    - 1 can (15 ounces) red beans, drained and rinsed
    - 2 tablespoons tomato paste
    - 11⁄2 cups cooked barley
    - 1 large potato, unpeeled, cut into 1⁄2-inch pieces
    - 1 cup sliced carrots
    - 1 cup packed chopped spinach leaves

Directions

1. Heat oil in a large soup pan over medium heat; sauté onions, celery, and garlic for 2–3 minutes; stir in flour, herbs, and pepper and sauté 2 to 3 minutes or until onions are tender.

2. Add vegetable broth, beans, and tomato paste to saucepan; heat to boiling, stirring to prevent sticking.

3. Reduce heat and simmer, uncovered, for 10 to 15 minutes.

4. Add barley, potato, carrots, and spinach and simmer 10 more minutes until all ingredients are well heated.

5. Discard bay leaves before serving.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user RHONDAJ130.






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