Tuscan Bean & Celery Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 94.6
  • Total Fat: 0.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 935.3 mg
  • Total Carbs: 18.3 g
  • Dietary Fiber: 4.9 g
  • Protein: 5.0 g

View full nutritional breakdown of Tuscan Bean & Celery Soup calories by ingredient
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Number of Servings: 8


    3-4 plum tomatoes (about 10 oz)
    2 medium carrots, peeled and quartered lengthwise
    1 medium onion, cut into wedges
    6 cloves of garlic, unpeeled
    6 cups chicken broth
    3 stalks of celery or swiss chard, thinly sliced
    1 bay leap
    1 tsp salt
    15oz can navy beans or other small white bean, drained & rinsed
    black pepper


Preheat oven to 400 degrees.

Spray a baking pan with cooking spray. Slice stem ends off tomatoes and cut in half lengthwise. Spread tomatoes, onions, carrots and garlic on baking pan and spray with cooking spray. Roast for 30 minutes of until the vegetables are brown in spots and tender. Stir occasionally.

Cut carrots into 1/2 inch pieces and set aside. Peel garlic and place in food processor along with tomatoes and onion. Pour 1/2 cup of the broth into pan to loosen any browned bits...pour this liquid into food processor too. Process until roughly pureed, but not smooth.

Transfer to large pot and add remaining broth, celery, pasta, bay leaf and salt. Bring to gentle boil over medium heat. Cover, reduce heat and simmer 10 minutes. Add carrots and drained beans and heat through.

Yields about 8 cups. Sprinkle each bowl of soup with pepper to taste.

Number of Servings: 8

Recipe submitted by SparkPeople user DIROB57.

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