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Tuscan Bean Soup
10 min prep time
28 min cook time
9servings
Recipe by
Robyn Webb
Source
The Perfect Diabetes Comfort Food Collection
Photo by
Renee Comet
How to Make Tuscan Bean Soup
This Tuscan Bean Soup was one of the first soups Robyn Webb learned in a cooking class on a farm in Italy. She simplified it by using canned beans (the original recipe calls for using dried beans), which are perfectly fine. This is similar to minestrone soup, minus the pasta. Be sure to add the balsamic vinegar, it really draws out the flavor of the vegetables and makes the chickpeas taste even richer. Top each bowl with fresh grated Parmesan cheese, if desired.
10 min prep time
28 min cook time
9servings
1 cup
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Step-By-Step Instructions:
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In a saucepot over medium heat, heat the olive oil. Add the onions, celery, and carrots and sauté for 5 minutes.
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Add the garlic and rosemary and sauté 1 minute.
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Add the remaining ingredients, except the fresh basil and vinegar. Bring to a boil.
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Reduce heat and simmer, partially covered for 20 minutes.
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Add the vinegar and basil and cook for 2 minutes. Serve immediately and enjoy!
Nutrition facts
9 Servings
-
Serving Size
1 cup
- Amount per serving Calories 130
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Total Fat
3.5g
- Saturated Fat 0g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 630mg
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Total Carbohydrate
19g
- Dietary Fiber 6g
- Total Sugars 3g
- Protein 5g
- Potassium 299mg
- Phosphorous 145mg
Ingredients
olive oil
1 tbsp
onion(s) (diced)
1 whole
celery (diced)
2 stalks
carrots (diced)
2 med
garlic (minced)
4 clove
fresh rosemary (minced)
2 tsp
chicken stock (low-sodium)
5 cup
tomato(es) (chopped)
1 (14-ounce) can
chickpeas (garbanzo beans) (rinsed and drained)
2 (16-ounce) cans
basil (minced)
2 tbsp
balsamic vinegar
3 tbsp
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