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Tuscan Bean Soup Recipe

Tuscan Bean Soup Recipe

8 servings

A hearty well-seasoned bean soup that is sure to please.



1 cup chopped onion

1/2 cup each: chopped celery, green bell pepper

2 teaspoons minced roasted garlic

2 tablespoons olive oil

1 tablespoon flour

1 1/2 teaspoons dried Italian seasoning

2 bay leaves

7 cups reduced-sodium fat-free beef broth

2 cans cannellini or Great Northern beans, rinsed, drained

2 tablespoons reduced-sodium tomato paste

1/2 cup quick cooking barley

1 cup each: cubed unpeeled potato, sliced carrots, packed baby spinach leaves

Salt and pepper, to taste


Saute onion, celery, bell pepper, and garlic in oil in Dutch oven until tender, about 5 minutes. Add flour and herbs, cook 1 minute. Add broth, beans, and tomato paste and heat to boiling, reduce heat and simmer, covered, 15 minutes. Add barley, potatoes, carrots, and spinach, simmer until potatoes are tender, about 10 minutes. Discard bay leaves. Season to taste with salt and pepper.


Per Serving:

Calories: 233

% of calories from fat: 18

Fat (gm): 5.6

Saturated fat (gm): 0.7

Cholesterol (gm): 0

Sodium (mg): 245

Protein (gm): 10.7

Carbohydrate (gm): 40.8

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