Tuscan Style Bean Soup

Tuscan Style Bean Soup

59 Reviews 3 Pics
Robyn Webb
Recipe by  Robyn Webb

“This is all you need for a filling meal. This recipe is from the WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 15 minutes.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. In a large pot over medium high heat, combine the oil, onion and garlic and saute for 5 minutes. Add the red bell pepper and saute for 3 more minutes. Add the broth, tomatoes and beans. Bring to a boil, reduce heat to low and simmer for 20 minutes. Add the thyme, spinach and pasta. Simmer for 5 more minutes and pepper to taste.

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Reviews (59)

Rate This Recipe
naples34102
44

naples34102

Soups in general, and Italian soups in particular, traditionally were made in the frugal "peasant" style, using odds and ends of what home cooks had at hand so as not to waste anything. This soup also lends itself to that tradition. I used this recipe as a starting point and got creative as I went along, using what I had at hand in the pantry and freezer. I made my own stock, using beef and chicken bones with good bits of meat attached, that I had collected in the freezer. I also browned up some Italian sausage, casings removed, before sauteeing onions, celery, the red bell pepper and garlic - the sausage added great flavor! I used tomatoes I had frozen from my garden, a good glug of red wine and added some chopped zucchini with the pasta. Rather than fresh thyme I threw in a good Tuscan seasoning blend, along with salt and pepper to taste. I used canned cannelini beans (white kidney beans) for the beans called for, adding them at the last with the fresh, chopped spinach. This soup was so delicious, so rich, hearty and satisfying, that I was sorry I was full because I wanted another bowl! The aroma alone is enough to make you salivate and after weeks of travel and eating restaurant food this was just the sort of home cooked comfort food I needed. In true Italian style, don't forget to serve with freshly grated Parmesan or Romano cheese!

HEART2HAND
31

HEART2HAND

Thanks Robyn for ANOTHER wonderful recipe! This was easy and VERY good! The flavor was wonderful and fresh! I did not want to play around with leftover bits of stuff in cans so I just threw them all in and it was wonderful! Used chopped frozen spinch that I defrosted! Thank for making my lifestyle change easier with your recipes Robyn!

ashleymac
12

ashleymac

This recipe has become a staple for my lunches. I double the recipe and freeze individual portions to take to work for lunch everyday. It freezes well and tastes just as good when reheated. I ususally add alot more thyme then it calls for - usually 10-12 stripped sprigs. I find it adds a really nice flavour to the soup base. Also, I add the liquid from the canned tomatoes to thicken the broth and add some colour. I usually add equal parts of both red and green pepper, alot of garlic, and I use canned kidney beans instead of uncooked.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 174 cal
  • 9%
  • Fat
  • 3.1 g
  • 5%
  • Carbs
  • 29 g
  • 9%
  • Protein
  • 8 g
  • 16%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 409 mg
  • 16%

Based on a 2,000 calorie diet

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