Tuscan Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 tbsp Grapeseed Oil ( or desired oil)1 cup, chopped Carrots, raw 1.5 tsp Garlic 1 Can Italian Diced Tomatoes.25 cup, chopped Onions, raw 3 cup (8 fl oz) Chicken Broth 1 Can Navy Beans3 cup Spinach, fresh 2 serving Brown rice (1 cup cooked) 12 oz Tyson boneless, skinless chicken breast Seasonings to taste: Salt, pepper, sage, basil, thyme1 fl oz Lemon Juice
1. Prepare rice & chicken ahead (I either get the grilled, cooked chicken from refrigerated section or canned chicken)
2. Throw all ingredients except chicken and rice in a high-powered blender such as a Vitamix and blitz either using a preset for a soup cycle or blend it on high for about 6 minutes. The purpose of the oil is to keep the soup from becoming too frothy)
3. Add chicken and rice, pulse on a low speed until the soup is the desired consistency.
4. If you don't have a high-powered blender, no worries. You could put all the ingredients in a regular blender and whiz til smooth and then heat on stove with beans and rice until heated through. If you have a hand blender, you can put all ingredients in a sauce pan or dutch oven, heat through, whiz with a hand blender and then, of course, add chicken and rice and heat until it's as hot as you want it.
4. Garnish as desired, serve and enjoy.
Serving Size: 1 Cup
Number of Servings: 5
Recipe submitted by SparkPeople user KAIROSGRAMMY.
2. Throw all ingredients except chicken and rice in a high-powered blender such as a Vitamix and blitz either using a preset for a soup cycle or blend it on high for about 6 minutes. The purpose of the oil is to keep the soup from becoming too frothy)
3. Add chicken and rice, pulse on a low speed until the soup is the desired consistency.
4. If you don't have a high-powered blender, no worries. You could put all the ingredients in a regular blender and whiz til smooth and then heat on stove with beans and rice until heated through. If you have a hand blender, you can put all ingredients in a sauce pan or dutch oven, heat through, whiz with a hand blender and then, of course, add chicken and rice and heat until it's as hot as you want it.
4. Garnish as desired, serve and enjoy.
Serving Size: 1 Cup
Number of Servings: 5
Recipe submitted by SparkPeople user KAIROSGRAMMY.
Nutritional Info Amount Per Serving
- Calories: 342.4
- Total Fat: 6.7 g
- Cholesterol: 42.0 mg
- Sodium: 962.1 mg
- Total Carbs: 46.8 g
- Dietary Fiber: 9.4 g
- Protein: 24.3 g
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