Soup, Stew and Chili: Warm Soup, Stew and Chili: Tuscan Bean Soup

Dreaming of Tuscany? Indulge the dream a bit with this high fiber, Italian soup!

Author: American Dry Bean Board
Date: January 17, 2006

Serves: 6 person(s)
Yield: 6 x 2 cup servings

Preparation Time: 15 mins
Cooking Time: 30 mins
Extra Time: 1 hrs 30 mins (for pre-cooking beans, if necessary)

Ingredients:

1 cup chopped onions
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 (14˝ oz each) low-sodium chicken broth
1 can (17 oz) baby lima beans or 1˝ cooked dry-packaged baby lima beans, rinsed, drained
1 can (15 oz) garbanzo or 1˝ cups cooked dry-packaged garbanzo beans, rinsed, drained
1 can (15 oz) red beans or 1˝ 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 ˝-inch pieces
1 cup sliced carrots
1 cup packed sliced spinach leaves

Directions:

Sauté onions, celery and garlic in oil in large saucepan 2 to 3 minutes; stir in flour, herbs and pepper and sauté until onions are tender, 2 to 3 minutes longer.

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.

Variations:

Although this recipe calls for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

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.

Related Recipes:

Basic Bean Preparation