HEARTY TUSCAN WHITE BEAN SOUP
This is a really easy Tuscan style white bean and spinach soup. I prefer it meatless, but mini meatballs can be added.
Provided by Shana C
Categories Beans
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a 4 quart soup pot over medium heat.
- Add the onion, garlic, carrots, celery and thyme and cook until the vegetables are tender, about 10 minutes.
- Add the chicken broth, tomatoes and bay leaf.
- Drain the beans and roughly mash 1/2 a can of beans. Add the beans and mashed beans to the pot.
- Squeeze the water from the thawed spinach and add to the pot.
- Season with salt and pepper and simmer for at least 10 minutes and up to 30 minutes.
- Add the macaroni and cook until tender according to package directions. (About 10 minutes.).
- Serve sprinkled with grated parmesan and/or pecorino romano.
Nutrition Facts : Calories 370.6, Fat 11.3, SaturatedFat 1.8, Sodium 725.5, Carbohydrate 50, Fiber 10.6, Sugar 5.4, Protein 19.2
PORK AND TUSCAN VEGETABLE SOUP
Make and share this Pork and Tuscan Vegetable Soup recipe from Food.com.
Provided by Abby P
Categories Stocks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepan over a medium heat.
- Add pork mince, onions, carrots and celery.
- Cook, stirring occasionally until onions are translucent.
- Add stock, tomatoes, cannellini beans, garlic, thyme and fennel.
- Bring to the boil.
- Reduce heat to low, cover. Simmer for 5 minutes.
- Stir in spinach and green beans and simmer for a further 10min or until vegetables are tender.
- Season with salt and pepper.
Nutrition Facts : Calories 460.6, Fat 26.5, SaturatedFat 8.6, Cholesterol 72, Sodium 292.8, Carbohydrate 30.9, Fiber 8.8, Sugar 6.2, Protein 27
TUSCAN BEAN AND VEGETABLE SOUP
From Cookshelf Healthy Cooking. For a heartier soup, add 12 oz diced cooked chicken. Serve with low-fat pesto sauce (recipe included) and garlic bread. Doesn't that sound just so good?
Provided by Julie Bs Hive
Categories Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Place the onion, garlic, celery, and carrot in a large saucepan and stir in the tomatoes, red wine, vegetable stock and oregano.
- Bring to a boil, cover, and simmer for about 15 minutes. Stir the beans and zucchini into the mixture and continue to cook, uncovered, for another 5 minutes.
- Add the tomato paste and season well with salt and pepper. Heat through, stirring occasionally, and cook another 2-3 minutes but do not allow mixture to boil again.
- Ladle the soup into warm bowls and serve with a spoonful of low-fat pesto on each portion. Serve with fresh crusty bread.
- PESTO SAUCE:.
- Place all of the ingredients in a blender or food processor and process for a few seconds until smooth. You can finely chop the basil and mix all ingredients together if no blender or processor is available.
Nutrition Facts : Calories 108.8, Fat 1.4, SaturatedFat 0.6, Cholesterol 2.2, Sodium 114.5, Carbohydrate 14.8, Fiber 3.8, Sugar 8.2, Protein 4.1
TUSCAN VEGETABLE SOUP
Simmer a pot of Ellie Krieger's healthy Tuscan Vegetable Soup recipe from Food Network, a classic vegetable soup loaded with zucchini, beans, tomatoes and more.
Provided by Ellie Krieger
Categories main-dish
Time 35m
Yield 6 servings (1 1/2 cups each)
Number Of Ingredients 15
Steps:
- In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
- Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
- Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
- Serve topped with Parmesan, if desired.
Nutrition Facts : Calories 145 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 306 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 8 grams, Sugar 5 grams
RUSTIC TUSCAN BEAN SOUP
A super healthy vegetarian version iof the classic Tuscan bean soup. Just 3 Weightwatchers Points per generous bowl.
Provided by Jana Steinhagen
Categories Beans
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Sweat the Carrot, Onion, Celery and Garlic in the Olive Oil for a few minutes. Add a small pinch of Sea Salt at this stage.
- Next add the Tomatoes, Sage, Thyme, Water and Stock powder and season with a little fresh ground Pepper.
- Stir in the Cabbage and Kale, cover and simmer for 15 to 20 minutes or until the vegetables are cooked through but still remain vibrant in colour.
- Add the Beans towards the end and just heat them through in the soup.
Nutrition Facts : Calories 291.8, Fat 5.5, SaturatedFat 0.8, Sodium 64.9, Carbohydrate 48.1, Fiber 12.4, Sugar 7.5, Protein 15.8
VEGETARIAN TUSCAN WHITE BEAN SOUP
Since I'm a vegetarian, I always seem to have bits of vegetables around the house. I also usually have vegetable stock on hand. This recipe came about from me trying to figure out what to do with a huge can of cannelini beans and the bits of vegetables I had laying around the house. I really enjoyed it. I hope you will too.
Provided by NewVegetarian
Categories Beans
Time 20m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put about 2 tablespoons of olive oil in a medium sauce pan over medium-high heat.
- Add all of the vegetables, the Mrs. Dash, the Italian seasoning, and the salt and sauté until the onions are semi-translucent.
- Add the bean and vegetable stock and bring to a boil.
- Transfer the soup in batches to a blender and puree until smooth. Serve hot.
Nutrition Facts : Calories 358.6, Fat 7.5, SaturatedFat 1.1, Sodium 68.1, Carbohydrate 54.6, Fiber 13.7, Sugar 2.1, Protein 20.4
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TUSCAN BEAN AND VEGGIE SOUP - EASY CHEESY VEGETARIAN
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5/5 (1)Category SoupServings 6Total Time 1 hr 20 mins
- Heat some oil in a large saucepan or casserole dish, and add the diced onion, carrot and celery. Cook over a medium heat for a few minutes, stirring regularly, then add the diced peppers, courgette, garlic, and chopped kale. Cook for a further 5 minutes.
- Add the tin of chopped tomatoes to the pan, along with the drained cannellini beans, vegetable stock, and dried pearl barley. Also add the oregano, thyme, pesto, and plenty of black pepper. Mix well to combine. Cover the pan with a lid, just leaving a crack for the steam to escape, and turn the heat down fairly low so the soup is simmering gently. Allow it to cook, stirring occasionally, for around an hour, or until the pearl barley is soft.
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