Tuscan White Bean Soup (1 cup serving)
- Number of Servings: 16
Ingredients
1 lb Navy Beans 8 cups Beef Stock 1 large Spanish Onion 3 Bay Leaves 1 Smoked Turkey Leg or Thigh 1 head Escarole or Endive Fris้e
Place beans in bowl twice the volume of the beans. Cover with water and leave to soak 12 - 24 hours. Drain beans and place in a pot twice the volume of the soaked beans. Add water to cover the beans. Bring to a boil and simmer until beans are tender, about 1 hour 15 minutes. Chop onion into fine dice. Add onion, bay leaves, turkey leg, and stock. Bring to boil, reduce heat and simmer for about another hour. Remove turkey leg and Bay leaves. Using a hand blender, blend until about half the beans are pureed. Remove the skin from the turkey leg and discard. Remove the meat from the turkey leg, shred and add to the pot. Season to taste with fresh cracked pepper.
Wash escarole and chop into 1-inch lengths. Stir into hot soup and heat until wilted.
Freezes well.
Makes 16 - 1 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user HAMJBMM.
Wash escarole and chop into 1-inch lengths. Stir into hot soup and heat until wilted.
Freezes well.
Makes 16 - 1 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user HAMJBMM.
Nutritional Info Amount Per Serving
- Calories: 181.1
- Total Fat: 3.3 g
- Cholesterol: 24.1 mg
- Sodium: 534.9 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 7.7 g
- Protein: 17.3 g
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