Emeril's Tuscan Bean Soup - adapted

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 243.1
  • Total Fat: 6.8 g
  • Cholesterol: 7.7 mg
  • Sodium: 418.8 mg
  • Total Carbs: 35.2 g
  • Dietary Fiber: 7.2 g
  • Protein: 12.1 g

View full nutritional breakdown of Emeril's Tuscan Bean Soup - adapted calories by ingredient



Number of Servings: 12

Ingredients

    Onions, raw, 2 cup, chopped
    Garlic, 4 clove
    Carrots, raw, 1 cup, chopped
    Sweet peppers (bell), 1 cup, chopped
    Olive Oil, 3 tbsp
    Pancetta, 2 oz
    Diced Tomatoes, 1.5 cup
    Beans, pinto, 1.5 cup
    Chick Peas, 1.5 cup
    Chicken stock, home-prepared, 8 cup
    Kale, 8 cup, chopped
    Brown Rice, long grain, 2 cup cooked
    Thyme 3 sprigs fresh
    oregano 1 sprig fresh
    rosemary 2 sprigs fresh
    2 bay leaves
    1 tsp red peper flakes
    Salt & pepper to taste

Directions

saute pancetta till crispy in olive oil. Add onions, garlic, pepper, and carrots. Saute 3 min. add can diced tomatoes, chicken stock, can cannelloni beans, garbanzo beans, pinto beans, herbs and salt and pepper. Bring to boil, and add chopped kale. simmer until all vegetables are tender.

Serving Size: 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user LNUZZO.