Tuscan Bean Soup
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 193.9
- Total Fat: 3.2 g
- Cholesterol: 5.5 mg
- Sodium: 1,193.5 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 7.1 g
- Protein: 12.0 g
View full nutritional breakdown of Tuscan Bean Soup calories by ingredient
Introduction
This soup is filling and delicious--a perfect light vegetarian meal. This soup is filling and delicious--a perfect light vegetarian meal.Number of Servings: 12
Ingredients
-
0.33 cup Parmesan Cheese, grated
4 tsp Oregano, ground
2 tsp Thyme, ground
4 stalk, medium (7-1/2" - 8" long) Celery, raw
1 tbsp Extra Light Olive Oil
8 cup Swanson Chicken Broth 99% Fat Free
4 tsp Garlic minced ready-to-use - 1 tsp (5 g) - 1/2 tsp = 1 clove - Spice Select
14 serving "Great Value" Great Northern Beans (.5cups)
0.50 tsp Crushed Red Pepper
9 cup Spinach (Publix)
1 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
7 cup Diced tomatoes
Tips
*a few drops of hot sauce, lite soy sauce or Worcestershire sauce may enhance flavor as well.
Nutrition tip: Draining and rinsing beans lowers sodium in the beans by 41%
Directions
1. In a large saucepan or Dutch oven, heat the oil over medium heat, swirling to coat the bottom.
Cook the onion, celery, and garlic for 4 to 5 minutes or until the onion and celery are soft.
2. Add oregano, thyme, red pepper flakes and a small pinch of salt; saute another minute. Stir in the
broth, beans, and tomatoes with liquid. Increase the heat to medium high and bring to a simmer,
stirring occasionally. Reduce the heat and simmer, covered, for 20 minutes so the flavors blend.
3. Stir in the spinach. Simmer, covered, for 2 to 3 minutes, or until the spinach is wilted.
4. ]ust before serving, sprinkle the soup with the Parmesan cheese.
*a few drops of hot sauce, lite soy sauce or Worcestershire sauce may enhance flavor as well.
Nutrition tip: Draining and rinsing beans lowers sodium in the beans by 4 1%
Serving Size: makes 12 2-cup per serving
Cook the onion, celery, and garlic for 4 to 5 minutes or until the onion and celery are soft.
2. Add oregano, thyme, red pepper flakes and a small pinch of salt; saute another minute. Stir in the
broth, beans, and tomatoes with liquid. Increase the heat to medium high and bring to a simmer,
stirring occasionally. Reduce the heat and simmer, covered, for 20 minutes so the flavors blend.
3. Stir in the spinach. Simmer, covered, for 2 to 3 minutes, or until the spinach is wilted.
4. ]ust before serving, sprinkle the soup with the Parmesan cheese.
*a few drops of hot sauce, lite soy sauce or Worcestershire sauce may enhance flavor as well.
Nutrition tip: Draining and rinsing beans lowers sodium in the beans by 4 1%
Serving Size: makes 12 2-cup per serving