Dreaming of Tuscany? Indulge the dream a bit with this high fiber, Italian soup!
Author: American Dry Bean Board
Serves: 6 person(s)
Preparation Time: 15 mins
1/2 cup chopped celery
3 cloves garlic, minced
1 Tbsp olive oil
1 Tbsp flour
3/4 tsp dried rosemary leaves (3/4 - 1 tsp)
1/4 tsp dried thyme leaves
2 bay leaves
1 whole clove
1/4 tsp black pepper
4 cans (14½ oz each) low-sodium chicken broth
1 can (17 oz) baby lima beans or 1½ cooked dry-packaged baby lima beans, rinsed, drained
1 can (15 oz) garbanzo or 1½ cups cooked dry-packaged garbanzo beans, rinsed, drained
1 can (15 oz) red beans or 1½ cups cooked dry-packaged red beans, rinsed, drained
2 Tbsp low-sodium tomato paste
1 1/2 cup cooked regular or quick-cooking barley
1 large russet potato (burbank), unpeeled, cut into ½-inch pieces
1 cup sliced carrots
1 cup packed sliced spinach leaves
Add chicken broth, beans and tomato paste to saucepan; heat to boiling. Reduce heat and simmer, uncovered, 20 to 25 minutes, adding barley, potato, carrots and spinach during last 10 minutes of cooking time. Discard bay leaves.
Sodium can be lowered by using cooked dry-packaged beans, vs. canned in brine.
For vegetarian soup, replace chicken broth with vegetable broth.
Serving suggestions are not included in the nutritional analysis.
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