Tuscan Bean Soup (variation)

Name: Tuscan Bean Soup (variation) Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 8
Ingredients: 1 large yellow onion chopped; 3 ribs celery chopped; 3 cloves garlic minced; 1 tblsp extra virgin olive oil; 1 tblsp flour; 1/2 tsp dried rosemary (or more to taste); 1/2 tsp dried thyme; 1 large bay leaf; 1/4 tsp black pepper (or to taste); 2 cans vegetable broth (non fat low sodium); plus 2 cans of water; 1.5 - 2 C cooked adzuki beans; 1.5 - 2 C cooked white northern beans; 2 tblsp tomato paste; 1 C uncooked barley; 1 medium red potato unpeeled (cut out eyes and any bad spots) cubed; 1 C chopped fresh spinach (frozen spinach works as well)

Minutes to Prepare: 25
Minutes to Cook: 45

Number of Servings: 8

Ingredients

1 large yellow onion chopped3 ribs celery, chopped3 cloves garlic, minced1 tblsp extra virgin olive oil1 tblsp flour1/2 tsp dried rosemary (or more to taste)1/2 tsp dried thyme1 large bay leaf1/4 tsp black pepper (or to taste)2 cans vegetable broth (non fat, low sodium)plus 2 cans of water1.5 - 2 C cooked adzuki beans1.5 - 2 C cooked white northern beans2 tblsp tomato paste1 C uncooked barley1 medium red potato, unpeeled (cut out eyes and any bad spots), cubed1 C chopped fresh spinach (frozen spinach works as well)

Directions

saute onion, celery and garlic in oil (2 -3 minutes) in large sauce pan. stir in flour, herbs and spices. saute 2-3 minutes longer. add broth, water, beans, and tomato paste. heat to boiling. add barley, potato and carrots. return to low simmer. cook for 25 minutes. stir in spinach. cook 5 more minutes. remove from heat. remove bay leaf. Serve hot with homemade bread.

Serving Size: 1.5 cups

Number of Servings: 8

Recipe submitted by SparkPeople user 22FAT4ME2.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 262.5
Total Fat: 2.3 g
Cholesterol: 0.0 mg
Sodium: 559.3 mg
Total Carbs: 50.8 g
Dietary Fiber: 11.2 g
Protein: 10.7 g

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