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Basic Tuscan Bean Soup
10 min prep time
28 min cook time
9servings
Recipe by
Robyn Webb, MS, LN
Photo by
Eric Hinders
How to Make Basic Tuscan Bean Soup
Full of colorful veggies and beans this hearty soup is a perfect side or main dish. Add a crusty roll and salad for a meal, or serve it with a ½ sandwich or roasted chicken or pork.
10 min prep time
28 min cook time
9servings
1 cup
Print Recipe >
Step-By-Step Instructions:
-
In a saucepot over medium heat, heat the olive oil. Add the onions, celery, and carrots and sauté for 5 minutes. Add the garlic and rosemary and sauté for 1 minute. Add the remaining ingredients, except the vinegar and basil. Bring to boiling. Reduce the heat and simmer, partially covered, for 20 minutes.
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Add the vinegar. Top with the basil before serving.
Nutrition facts
9 Servings
-
Serving Size
1 cup
- Amount per serving Calories 130
- % Daily value*
-
Total Fat
3g
4%
- Saturated Fat 0g 0%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 410mg 18%
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Total Carbohydrate
19g
7%
- Dietary Fiber 4g 14%
- Total Sugars 5g
- Added Sugars 1g 2%
- Protein 6g
- Potassium 320mg 7%
Ingredients
olive oil
1 tbsp
carrots (diced)
2 med
celery (diced)
2 stalks
onion(s) (diced)
1 med
garlic (minced)
4 clove
fresh rosemary (minced)
2 tsp
chickpeas (garbanzo beans) (about 2 cans, rinsed and drained)
30 oz
canned diced tomatoes
1 (14 ounce) can
chicken or vegetable broth (low-sodium)
5 cup
fresh basil (minced)
2 tbsp
balsamic vinegar
2 tbsp
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