How to Make Tuscan Bean Soup
This Tuscan Bean Soup was one of the first soups Robyn Webb learned in a cooking class on a farm in Italy. She simplified it by using canned beans (the original recipe calls for using dried beans), which are perfectly fine. This is similar to minestrone soup, minus the pasta. Be sure to add the balsamic vinegar, it really draws out the flavor of the vegetables and makes the chickpeas taste even richer. Top each bowl with fresh grated Parmesan cheese, if desired.
10 min prep time
28 min cook time
9servings
1 cup
Step-By-Step Instructions:
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In a saucepot over medium heat, heat the olive oil. Add the onions, celery, and carrots and sauté for 5 minutes.
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Add the garlic and rosemary and sauté 1 minute.
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Add the remaining ingredients, except the fresh basil and vinegar. Bring to a boil.
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Reduce heat and simmer, partially covered for 20 minutes.
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Add the vinegar and basil and cook for 2 minutes. Serve immediately and enjoy!
Nutrition facts
9 Servings
-
Serving Size
1 cup
-
Amount per serving
Calories
130
- % Daily value*
-
Total Fat
3.5g
4%-
Saturated Fat
0g
0% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
630mg
27% -
Total Carbohydrate
19g
7%-
Dietary Fiber
6g
21% -
Total Sugars
3g
-
Dietary Fiber
-
Protein
5g
-
Potassium
299mg
6%