Print Options:

Tuscan Bean Soup

Yields6 ServingsPrep Time10 minsCook Time40 minsTotal Time50 mins

Tuscan Bean Soup

 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.

Nutrition Facts

Serving Size 1

Servings 0

Amount Per Serving
Calories 305
% Daily Value *
Total Fat 6g10%

Saturated Fat 2g10%
Cholesterol 17mg6%
Sodium 681mg29%
Total Carbohydrate 45g15%

Dietary Fiber 12g48%
Sugars 10g
Protein 21g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.