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.
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- Prep time
- 10 min
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- Cook time
- 28 min
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- Servings
- 9 Servings
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- Serving size
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1 cup
Ingredients
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olive oil
- 1 tbsp
- 1 tbsp
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onion(s) (diced)
- 1
- 1
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celery (diced)
- 2 stalks
- 2 stalks
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carrot(s) (diced)
- 2
- 2
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garlic (minced)
- 4 clove
- 4 clove
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fresh rosemary (minced)
- 2 tsp
- 2 tsp
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chicken stock (low-sodium)
- 5 cup
- 5 cup
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tomatoes (chopped)
- 1 (14-ounce) can
- 1 (14-ounce) can
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chickpeas (garbanzo beans) (rinsed and drained)
- 2 (16-ounce) cans
- 2 (16-ounce) cans
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basil (minced)
- 2 tbsp
- 2 tbsp
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balsamic vinegar
- 3 tbsp
- 3 tbsp
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Directions
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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. Add the garlic and rosemary and sauté 1 minute. Add the remaining ingredients, except the fresh basil and vinegar. Bring to a boil. Reduce heat and simmer, partially covered for 20 minutes.
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Add the vinegar and basil and cook for 2 minutes. Top each bowl with fresh grated Parmesan cheese, if desired.
Reviews
Write a Review-
Please specify quantity of chickpeas. I’m assuming 2 ??? should be 2 cans, rather than 2 cups. Although I cannot recommend it yet, the ingredients look promising.