Basic Tuscan Bean Soup

Basic Tuscan Bean Soup
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
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



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


  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.

  • Recommended

    Nice and filling but bland.