Tuscan Bean Soup

Tuscan Bean Soup 150 Image by: Tuscan Bean Soup 150 Author: Canadian Living

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: April 2010

Ingredients

  • 1 tablespoon extra virgin olive oil (approx)
  • 1 leek (white and light green parts only), diced
  • 1 potato peeled and diced
  • 2 cloves garlic sliced
  • 4 cups vegetable broth
  • 3 cups shredded Savoy cabbage
  • 1 can white kidney bean drained
  • 1 can mixed beans drained
  • 1 tablespoon minced fresh oregano (approx)
  • 1 tablespoon minced fresh parsley (approx)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • grated parmesan cheese
Garlic Toasts:
  • 1/2 baguette
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic halved

Method

In Dutch oven, heat oil over medium-high heat; sauté leek, potato and garlic until softened, about 5 minutes.

Add broth and 2-1/2 cups (625 mL) water; bring to boil. Reduce heat, cover and simmer for 10 minutes.

Stir in cabbage, beans, oregano, salt and pepper; cook for 10 minutes. Transfer 1 cup (250 mL) to blender and purée; return to pot and heat through. Serve sprinkled with more of the olive oil and oregano, and Parmesan cheese.

Garlic Toasts: Meanwhile, cut baguette into 12 slices; brush with oil. Broil until golden. Rub with garlic.


Nutritional facts Per each of 6 servings: about

  • Sodium 488 mg
  • Protein 7 g
  • Calories 221.0
  • Total fat 8 g
  • Potassium 348 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 32 g

%RDI

  • Iron 13.0
  • Fibre 0.0
  • Folate 28.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 18.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tuscan Bean Soup

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