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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 104.9
  • Total Fat: 1.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 104.5 mg
  • Total Carbs: 16.8 g
  • Dietary Fiber: 4.3 g
  • Protein: 5.2 g

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

Submitted by: NOIRPRNCESS


Number of Servings: 9

Ingredients

    1 1/2 cup great northern beans; about 9 ounces soaked overnight; drained, rinsed
    1 cup white beans; about 6 ounces, (dried, small variety)
    soaked overnight; drained, rinsed
    2 quart cold water
    1 sprig fresh rosemary
    2 fresh sage leaves
    2 bay leaves
    1 medium yellow onion; diced;about 1.5 cups
    1/2 tsp dried basil
    salt and pepper
    6 cloves fresh garlic; finely chopped
    1/4 cup dry white wine
    1/2 lb fresh tomatoes; peeled,seeded, and
    chopped (about 3 cups) OR canned tomatoes with juice (8-ounce) chopped
    1 freshly grated parmesan cheese
    1 rosemary croutons

Directions

Drain and rinse the two types of beans. Place them in a soup pot and add the water, rosemary, sage, and bay leaves. Bring to a boil, then reduce the heat and simmer, uncovered, until the beans are very soft and beginning to break apart, 30 to 35 minutes. Remove the herbs and set aside 1 cup whole beans to add to the soup later. Pass the remaining beans through a food mill, adding their broth and water as needed, then return them to the soup pot (NOTE from Curtis: I assume she meant "return them and the rest of their cooking broth to the soup pot"; I certainly won't waste the broth!) and cook over low heat.

While the beans are cooking, water-saute the onion, basil, 1/2 teaspoon salt, and a few pinches of pepper over medium heat until the onion is tender, about 7 minutes. Add the garlic and saute for about 2 minutes, then add the wine and cook for 1 or 2 minutes, until the pan is nearly dry. Add the tomatoes and simmer for 10 minutes, then combine with the pureed beans. Add the cup of whole beans, 1/2 teaspoon salt, and a few pinches of pepper. Cover and cook over low heat for 30 minutes. Thin with a little water if needed and add salt and pepper to taste.

Number of Servings: 9

Recipe submitted by SparkPeople user NOIRPRNCESS.






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