Tuscan White Bean Minestrone

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4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 152.9

Total Fat: 8.4 g
Cholesterol: 7.9 mg
Sodium: 803.4 mg
Total Carbs: 13.3 g
Dietary Fiber: 4.1 g
Protein: 7.6 g

View full nutritional breakdown of Tuscan White Bean Minestrone calories by ingredient

Introduction

Hearty bean and vegetable soup perfect for winter. My family's favorite rainy day meal! Hearty bean and vegetable soup perfect for winter. My family's favorite rainy day meal!

Minutes to Cook: 130

Number of Servings: 12

Ingredients

1 1/2 cups Great Northern white beans, dried

3 quarts water

2 teaspoons salt

1/4 cup olive oil

6 slices bacon, diced

1/3 cups finely chopped parsley

2 large onions, chopped fine

Leaves from 3 stalks celery, chopped fine

1 teaspoon dried thyme, crumbled

4 tomatoes, peeled and coarsely chopped

2 carrots, diced

3 stalks celery, diced

3 or more cups beef broth

2 cups chopped cabbage

2 cups chopped zuchinni

4 Swiss chard leaves, sliced

2 teaspoons dried basil, or 1 Tablespoon fresh chopped

1 cup grated parmesan cheese

Directions

Soak beans overnight in water to cover (or use quick soak instructions on package). Drain and simmer the beans in water with 2 tsp salt. Cook until tender, about 1-1.5 hours. Puree beans and cooking liquid in blender or food processor. Heat the olive oil in a large soup pot over medium heat, don't let reach smoke point. Add the bacon, parsley, celery leaves, and thyme and cook, stirring constantly 1 to 2 minutes. Add the tomatoes, carrots, celery, beef broth and bean puree. Cover and simmer gently for 15 minutes. Add the cabbage, zuchinni, and Swiss chard. Add more broth if necessary. Simmer another 20 minutes. Stir in the basil and taste to correct seasonings.

Serve with the parmesan cheese.

Makes about 12 1-cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user AUDREYSMOMMY.