Tuscan White Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 teaspoons extra-virgin olive oil 2 cup carrot diced 2 cup celery sliced 2 cup onion diced 4 cloves garlic minced4 teaspoons fresh rosemary, chopped or 1 teaspoon dried1/2 teaspoon salt 1/2 teaspoon black pepper, freshly ground 1 1/2 cup chicken broth defatted, low-sodium or vegetable broth2 can (15 ounces) cannellini beans (great northern), lower sodium, rinsed and drained4 cups water Fresh rosemary sprigs, for garnish
In a large nonstick saucepan, warm the oil over medium heat. Stir in the carrot, celery, onion, garlic, rosemary, salt, and ground black pepper. Saute for 2 minutes or until the vegetables begin to soften.
Drizzle the vegetables with 2 tablespoons of the broth, reduce the heat to medium-low, cover, and cook, stirring occasionally, for 8 to 10 minutes, or until the vegetables are very tender. Scoop out 3/4 cup of the vegetables and place in a small bowl. Cover with plastic wrap to keep warm; set aside.
Add the beans an water to the pan. Increase the heat to high, cover, and bring to a boil. Reduce the heat to medium and simmer. Remove the pan from the heat and, using a potato masher or whisk, mash the soup to a chunky texture. Ladle the soup into 4 bowls, then spoon some of the reserved vegetables on top of each serving.
Garnish with a rosemary sprig, if desired.
Yield: 4 large Servings
Number of Servings: 4
Recipe submitted by SparkPeople user MEANMUMMY.
Drizzle the vegetables with 2 tablespoons of the broth, reduce the heat to medium-low, cover, and cook, stirring occasionally, for 8 to 10 minutes, or until the vegetables are very tender. Scoop out 3/4 cup of the vegetables and place in a small bowl. Cover with plastic wrap to keep warm; set aside.
Add the beans an water to the pan. Increase the heat to high, cover, and bring to a boil. Reduce the heat to medium and simmer. Remove the pan from the heat and, using a potato masher or whisk, mash the soup to a chunky texture. Ladle the soup into 4 bowls, then spoon some of the reserved vegetables on top of each serving.
Garnish with a rosemary sprig, if desired.
Yield: 4 large Servings
Number of Servings: 4
Recipe submitted by SparkPeople user MEANMUMMY.
Nutritional Info Amount Per Serving
- Calories: 305.7
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 878.5 mg
- Total Carbs: 51.4 g
- Dietary Fiber: 14.9 g
- Protein: 16.4 g
Member Reviews