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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 305.7
  • Total Fat: 5.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 878.5 mg
  • Total Carbs: 51.4 g
  • Dietary Fiber: 14.9 g
  • Protein: 16.4 g

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

Submitted by: KETTLEBELLJUNKY

Introduction

This Italian classic is an ultimate comfort food. The vegetables are cooked and some are reserved for a topping; then the rest are gently mashed, leaving the soup slightly chunky.
This Italian classic is an ultimate comfort food. The vegetables are cooked and some are reserved for a topping; then the rest are gently mashed, leaving the soup slightly chunky.

Number of Servings: 4

Ingredients

    4 teaspoons extra-virgin olive oil
    2 cup carrot diced
    2 cup celery sliced
    2 cup onion diced
    4 cloves garlic minced
    4 teaspoons fresh rosemary, chopped or 1 teaspoon dried
    1/2 teaspoon salt
    1/2 teaspoon black pepper, freshly ground
    1 1/2 cup chicken broth defatted, low-sodium or vegetable broth
    2 can (15 ounces) cannellini beans (great northern), lower sodium, rinsed and drained
    4 cups water
    Fresh rosemary sprigs, for garnish

Directions

In a large nonstick saucepan, warm the oil over medium heat. Stir in the carrot, celery, onion, garlic, rosemary, salt, and ground black pepper. Saute for 2 minutes or until the vegetables begin to soften.

Drizzle the vegetables with 2 tablespoons of the broth, reduce the heat to medium-low, cover, and cook, stirring occasionally, for 8 to 10 minutes, or until the vegetables are very tender. Scoop out 3/4 cup of the vegetables and place in a small bowl. Cover with plastic wrap to keep warm; set aside.

Add the beans an water to the pan. Increase the heat to high, cover, and bring to a boil. Reduce the heat to medium and simmer. Remove the pan from the heat and, using a potato masher or whisk, mash the soup to a chunky texture. Ladle the soup into 4 bowls, then spoon some of the reserved vegetables on top of each serving.

Garnish with a rosemary sprig, if desired.

Yield: 4 large Servings

Number of Servings: 4

Recipe submitted by SparkPeople user MEANMUMMY.






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