Tuscan Bean Soup
Based on the classic cannellini bean and vegetable soup of Tuscany, this hearty vegetarian version uses three types of beans, baby lima, garbanzo and red beans, plus barley, potatoes, carrots and spinach.
1 cup chopped onions
1/2 cup celery
3 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon all-purpose flour
3/4 to 1 teaspoon dried rosemary leaves
1/4 teaspoon dried thyme leaves
2 bay leaves
1 whole cloves
1/4 teaspoon ground black pepper
4 (14.5-ounce) cans low-salt chicken broth
1 (17-ounce) can baby lima beans, rinsed and drained
1 (15-ounce) can garbanzo beans, rinsed and drained
1 (15-ounce) can red beans, rinsed and drained
2 tablespoons low-sodium tomato paste
1 1/2 cups cooked regular or quick-cooking barley
1 large russet potato, unpeeled, cut into 1/2-inch pieces
1 cup sliced carrots
1 cup packed sliced spinach leaves
- Sauté onions, celery and garlic in oil in large saucepan 2 to 3 minutes; stir in flour, herbs and pepper and sauté until onions are tender, 2 to 3 minutes longer.
- Add chicken broth, beans and tomato paste to saucepan; heat to boiling. Reduce heat and simmer, uncovered, 20 to 25 minutes, adding barley, potato, carrots and spinach during last 10 minutes of cooking time. Discard bay leaves.
Makes 6 servings (about 2 cups each).
Nutritional Information Per Serving (1/6 of recipe): Calories 335; Fat 5g; % Calories from Fat 13; Carbohydrate 60g; Sodium 583mg; Protein 15g; Cholesterol 0mg.
Recipe provided courtesy of The Bean Education & Awareness Network.