AuthorMike EgrieCategory, DifficultyIntermediate
Tuscan Bean Soup
Yields6 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins
 6 slices lower sodium turkey bacon, chopped
 14 oz 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 tbsp fresh lemon juice
 ¼ cup grated parmesan cheese
 2 tbsp 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.

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

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.

 

Ingredients

 6 slices lower sodium turkey bacon, chopped
 14 oz 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 tbsp fresh lemon juice
 ¼ cup grated parmesan cheese
 2 tbsp grated parmesan cheese
 Chopped fresh parsley for garnish (optional)

Directions

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.

Tuscan Bean Soup
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