Creamy Tuscan Bean Soup
IntroductionThe secret to true Italian flavor is in the spice blend. Try this combination of fresh veggies with cannellini and pinto beans for its thick creamy texture and rich Tuscany taste. It's protein packed and heart healthy. The secret to true Italian flavor is in the spice blend. Try this combination of fresh veggies with cannellini and pinto beans for its thick creamy texture and rich Tuscany taste. It's protein packed and heart healthy.
2 Tbs light butter
1.5 cup chopped onion
1 cup chopped carrot
1 cup chopped green pepper
1 cup chopped red pepper
4 cups unsalted chicken broth
1 (16 oz) can pinto beans, rinsed and drained
2 (16 oz) can cannellini beans, rinsed and drained
1 cup water
6 cloves Garlic, minced
1 Tbs chili powder
1 Tbs fresh or 1 tsp dried spices:
1 Tbs Lemon Juice
8 Tbs Parmesan cheese, shredded
This is also good with a dollop of fat free sour cream and minced green onion on top.
This particular blend of Italian spices isn't available commercially, but it's simple to whip up a batch of your own and keep it on hand with your other favorite spices.
Saute vegetables for about 5 minutes, stirring constantly.
Add broth, water, beans and spices. Bring to a boil.
Reduce heat and simmer for 15 minutes.
Scoop out 2 cups of the beans and veggies and set aside.
Next you will cream the remaining soup in a blender. Remove the center from the top of the blender to allow steam to escape. Cover the hole with a cloth or paper towel. In small batches, blend the remaining soup at low speed for just a couple seconds each time.
Return everything to the stock pot and bring back to a boil. Add lemon juice and stir.
Sprinkle a tablespoon of freshly shredded Parmesan cheese in the center or each serving.
Serving Size: makes 8 two-cup servings