Tuscan Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
* Onions, raw, 1 cup, chopped * Celery, 2 stalks, chopped * Garlic, 4 tsp * Carrots, 3 medium, chopped * Parsley, dried, 2 tsp Basil, dried, 2 tsp * Spinach, fresh, 6-10 oz * Beans, white, 2 cup (one can) * Olive Oil, 1 tbsp *Chicken Bouillon, 2 tsp * Stewed Tomatoes, Canned, No salt, 2 Cup * Tomato juice, without salt added, 11 fl oz * *Pasta, whole wheat elbows, 8 oz * Sherry, dry, 2 fl. oz Water, 2 cups
Chop the onions, garlic, carrots and celery. Heat the oil in a stock pot over medium heat and add the onions, celery, garlic and carrots. Saute until the onion is softened, about 7 minutes. Add the broth (or water/boiullion), undrained tomatoes, pasta, parsley, basil, beans, sherry and chopped spinach. Bring to a boil, reduce heat and simmer for about 20 minutes. Stir occasionally and add additional water if needed.
Diced tomatoes can be used, and you can substitute a second can of tomatoes for the tomato juice if you don't have the juice in the pantry.
Number of Servings: 10
Recipe submitted by SparkPeople user MUDDER91.
Diced tomatoes can be used, and you can substitute a second can of tomatoes for the tomato juice if you don't have the juice in the pantry.
Number of Servings: 10
Recipe submitted by SparkPeople user MUDDER91.
Nutritional Info Amount Per Serving
- Calories: 178.2
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 407.9 mg
- Total Carbs: 34.7 g
- Dietary Fiber: 6.7 g
- Protein: 7.3 g
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