Basic Tuscan Bean Soup

Basic Tuscan Bean Soup
Recipe Credit: . Photo Credit: Eric Hinders.
Nutrition Facts

Nutrition Facts

9 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 140

  • Total Fat 3g
    • Saturated Fat 0.5g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 210mg
  • Total Carbohydrate 22g
    • Dietary Fiber 6g
    • Total Sugars 6g
  • Protein 7g
  • Potassium 460mg
  • Phosphorus 150mg

Choices/Exchanges: 1 Starch, 1 Nonstarchy vegetable, 1 Lean protein

Ingredients

Ingredients

  • olive oil
    1 tbsp
  • onion(s) (diced)
    1
  • celery (diced)
    2 stalks
  • carrot(s) (diced)
    2
  • garlic (minced)
    4 clove
  • fresh rosemary (minced)
    2 tsp
  • chicken or vegetable broth
    5 cup
  • canned diced tomatoes
    14 oz
  • chickpeas (garbanzo beans) (rinsed and drained)
    30 oz
  • balsamic vinegar
    2 tbsp
  • fresh basil (minced)
    2 tbsp
Directions

Directions

  1. In a saucepot over medium heat, heat the olive oil. Add the onions, celery, and carrots and sauté for 5 minutes. Add the garlic and rosemary and sauté for 1 minute. Add the remaining ingredients, except the vinegar and basil. Bring to boiling. Reduce the heat and simmer, partially covered, for 20 minutes.

  2. Add the vinegar. Top with the basil before serving.

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