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Tuscan Bean Soup

January 28, 1997

  • 1 cup chopped onions
  • 1/2 cup celery
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon flour
  • 3/4 to 1 teaspoon dried rosemary leaves
  • 1/4 teaspoon dried thyme leaves
  • 2 bay leaves
  • 1 whole clove
  • 1/4 teaspoon pepper
  • 4 141/2 -ounce cans low-salt chicken broth
  • 1 17-ounce can baby lima beans, drained and rinsed
  • 1 15-ounce can garbanzo beans, drained and rinsed
  • 1 15-ounce can kidney beans, drained and rinsed
  • 2 tablespoons low-sodium tomato paste
  • 11/2 cups cooked regular or quick-cooking barley
  • 1 large unpeeled potato, cut into 1/2-inch pieces
  • 1 cup sliced carrots
  • 1 cup packed spinach leaves, chopped


Saute onions, celery and garlic in oil in large saucepan 2 to 3 minutes; stir in flour, herbs and pepper and saute 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 the last 10 minutes of cooking time. Discard bay leaves.

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Serves 6.

Nutritional information per serving: 335 calories, 60 grams carbohydrates, 15 grams protein, 5 grams fat, 583 milligrams sodium

- Bean Education and Awareness Network

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