Emeril's Tuscan Bean Soup - adapted
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Onions, raw, 2 cup, choppedGarlic, 4 clove Carrots, raw, 1 cup, choppedSweet peppers (bell), 1 cup, choppedOlive Oil, 3 tbspPancetta, 2 oz Diced Tomatoes, 1.5 cup Beans, pinto, 1.5 cup Chick Peas, 1.5 cup Chicken stock, home-prepared, 8 cup Kale, 8 cup, chopped Brown Rice, long grain, 2 cup cookedThyme 3 sprigs freshoregano 1 sprig freshrosemary 2 sprigs fresh2 bay leaves1 tsp red peper flakesSalt & pepper to taste
saute pancetta till crispy in olive oil. Add onions, garlic, pepper, and carrots. Saute 3 min. add can diced tomatoes, chicken stock, can cannelloni beans, garbanzo beans, pinto beans, herbs and salt and pepper. Bring to boil, and add chopped kale. simmer until all vegetables are tender.
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user LNUZZO.
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user LNUZZO.
Nutritional Info Amount Per Serving
- Calories: 243.1
- Total Fat: 6.8 g
- Cholesterol: 7.7 mg
- Sodium: 418.8 mg
- Total Carbs: 35.2 g
- Dietary Fiber: 7.2 g
- Protein: 12.1 g
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