Tuscany Vegetable Bean Soup II

Tuscany Vegetable Bean Soup II
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 141.5
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 184.9 mg
  • Total Carbs: 29.9 g
  • Dietary Fiber: 6.7 g
  • Protein: 7.2 g

View full nutritional breakdown of Tuscany Vegetable Bean Soup II calories by ingredient
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Introduction

The combination of spices in this soup make it "Tuscan," and the crushed tomato base adds an extra note of "delizioso." I make this soup all year round, just changing out the vegetables to match the season and what I have on hand from the garden. See my Tuscan Vegetable Bean Soup with Sausage recipe for another crowd pleaser.
The combination of spices in this soup make it "Tuscan," and the crushed tomato base adds an extra note of "delizioso." I make this soup all year round, just changing out the vegetables to match the season and what I have on hand from the garden. See my Tuscan Vegetable Bean Soup with Sausage recipe for another crowd pleaser.

Number of Servings: 10

Ingredients

    1 large onion, diced
    12 oz cauliflower florets
    12 oz broccoli florets
    10.8 oz sweet corn
    1 1/2 cups great northern beans, rinsed and drained
    13.5 oz diced tomatoes
    28 oz crushed tomatoes
    4 cups fat free low sodium vegetable broth
    4 cups water

    seasoning:
    one Tbl each -
    roasted garlic
    Tarragon
    Basil
    Oregano
    Crushed red pepper
    one tsp each -
    thyme
    marjoram
    rosemary

Directions

Chop onion.
Break cauliflower and broccoli into florets.
Add all ingredients to crock pot.
Cook on high 3 hours, stirring occasionally.



Serving Size: makes ten 2-cup servings

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