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Tuscan Bean Soup

Tuscan Bean Soup

Prep time: 10 minutes
Cook Time: 40 minutes
Serves: 6

  • 6 slices lower sodium turkey bacon, chopped
  • 2 packages (7 ounces each) mirepoix
  • 1 bay leaf
  • 3 garlic cloves, minced
  • 3 cans (15.5 ounces each) reduced sodium chickpeas, red kidney beans and/or white cannellini beans, rinsed and drained
  • 3 cups unsalted chicken stock
  • 2 cups canned tomato purée
  • ½ cup packed chopped escarole or fresh spinach
  • 1 tablespoon fresh lemon juice
  • ¼ cup plus 2 tablespoons grated Parmesan cheese
  • Chopped fresh parsley for garnish (optional)


  1. In large saucepot, cook and stir bacon over medium heat 5 minutes or until crisp. Add mirepoix and bay leaf; cook and stir, covered, 5 minutes. Add garlic; cook and stir, covered, 30 seconds or until mirepoix is almost tender.
  2. Stir in beans, stock and tomato purée; cover and heat to a simmer over medium-high heat. Reduce heat to medium-low; cook and stir, uncovered, 20 minutes. Add escarole; cook 5 minutes. Remove bay leaf; stir in lemon juice and ½ teaspoon fresh ground pepper. Makes about 9 cups.
  3. Serve soup sprinkled with cheese; garnish with parsley, if desired.

Per serving: 305 Calories, 6g Fat (2g Saturated),17g Cholesterol, 681g Sodium, 45g Carbohydrates, 12g Fiber, 10g Sugars, 0g Added Sugars, 21g Protein.

Chef Tip: For a vegetarian version: In step 1, omit the bacon; cook the mirepoix and bay leaf in 1 tablespoon olive oil, and continue with step 1. In step 2, substitute vegetable stock for the chicken stock.

Make it a Meal: Pair with a warm winter salad of sautéed kale mix with pecans and pomegranate seeds.

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