Tuscan White Bean Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1 tablespoon extra-virgin olive oil1 small yellow onion, finely chopped2 medium carrots, peeled and finely chopped1 garlic clove, minced2 celery ribs, finely choppedSea salt and freshly ground pepper2 cups low-sodium vegetable broth2 cups cooked Great Northern beans or 1 15-ounce can of Great Northern beans, rinsed and drained1 teaspoon chopped parsley˝ teaspoon chopped fresh rosemary˝ teaspoon chopped fresh thyme
1. Heat the oil in a medium pot over medium heat and sauté the onions until fragrant, 2-3 minutes
2. Add the carrots, garlic and celery, season the vegetables to taste with salt and black pepper, and cook until soft, 4-5 minutes.
3. Add the vegetable broth, beans, and fresh herbs. Bring the soup to a boil, reduce the heat to low and cover the pot. Simmer for 20-30 minutes, stirring soup occasionally.
4. Remove the pot from the heat and serve. Any leftover soup can be stored in the refrigerator for up to 5 days or in the freezer for up to 4 months.
Serving Size: Makes 6-8 1cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user AMANDARICCIARDI.
2. Add the carrots, garlic and celery, season the vegetables to taste with salt and black pepper, and cook until soft, 4-5 minutes.
3. Add the vegetable broth, beans, and fresh herbs. Bring the soup to a boil, reduce the heat to low and cover the pot. Simmer for 20-30 minutes, stirring soup occasionally.
4. Remove the pot from the heat and serve. Any leftover soup can be stored in the refrigerator for up to 5 days or in the freezer for up to 4 months.
Serving Size: Makes 6-8 1cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user AMANDARICCIARDI.
Nutritional Info Amount Per Serving
- Calories: 109.1
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 553.8 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 5.9 g
- Protein: 5.3 g
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