Tuscan White Bean Soup
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recipe ingredients
1 Tbsp. olive oil
1 med onion, chopped
1 carrot, thinly sliced
2 cloves garlic, minced
1/4 cup minced celery
2 cans (28 oz each) plum tomatoes, drained and chopped
1 bay leaf
2 1/2 cups cooked great northern beans
1 Tbsp. tomato sauce
1/2 tsp. hot red pepper flakes
1 tsp. lemon juice
salt and fresh ground black pepper
1/4 cup minced fresh basil
recipe directions
Heat the oil in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic. Cover and cook until softened, about 5 minutes. Stir in 4 cups water, the tomatoes and bay leaf, and bring to a boil. Reduce the heat and simmer, covered, stirring occasionally for about 20 minutes. Blend in remaining ingredients (except basil) then simmer about 10 minutes. Remove the bay leaf and stir in the basil and serve.
| calories | total fat | sat fat | protein | fiber | sodium (mg) | carbs | ww pts |
| 135 | 3 | 0 | 7 | 7 | 41 | 24 | 2 |
The soup seemed a bit flavorless with the 4 cups of water, so chicken bouillion, anchovies and Kalamata olives were added to give it some zest. recipe rating 8 out of 10. we will definitely prepare this one again.
This was a really good soup. However, I did replace half the water with fat free chicken stock. I am sure that made a big difference.
I made this soup last fall and it was a hit at our house. I used beans that came in a jar so that I didn’t have to cook the beans. It was still a great soup.
I love this soup! It’s easy to make, filling, vegetarian and the fresh basil gives it a zing! My DH loves it too and I gave my parents some and now everytime I make a batch I have to put some aside for them. I found that it freezes well too.