Tuscan Bean Soup
2018-02-08 20:37:46
Yields 6
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Nutrition Facts
Serving Size
2270g
Yields
6
Amount Per Serving
Calories 1421
Calories from Fat 374
% Daily Value *
Total Fat 43g
66%
Saturated Fat 18g
92%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 17g
Cholesterol 68mg
23%
Sodium 12435mg
518%
Total Carbohydrates 189g
63%
Dietary Fiber 51g
204%
Sugars 21g
Protein 83g
Vitamin A
586%
Vitamin C
175%
Calcium
157%
Iron
88%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 tablespoon olive oil
- 2 cups finely chopped onion
- 5 garlic cloves, minced
- 2 cups organic vegetable broth or chicken broth
- 1 cup water
- 1 teaspoon chopped fresh rosemary
- 2 (15-ounce) cans no-salt-added Great Northern beans, rinsed and drained
- 2 fresh thyme sprigs
- 1 (1 1⁄2- ounce) piece Parmigiano- Reggiano cheese rind
- 8 cups chopped escarole (about 1 pound) (can substitute chard, spinach or kale)
- 1 cup chopped carrot
- 1⁄ 2 teaspoon crushed red pepper
- 1⁄ 4 teaspoon salt 1⁄ 4 teaspoon freshly ground black pepper
- 1 teaspoon white wine vinegar
- 6 tablespoons shaved fresh Parmesan cheese
- Jarred pesto for garnish (optional)
Instructions
- Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, and saute for 4 minutes, stirring frequently. Add garlic, and saute for 30 seconds. Add broth and the next 5 ingredients (through cheese rind); bring to a boil.
- Reduce heat, and simmer 10 minutes. Stir in escarole and carrot; cover and simmer for 15 minutes or until carrot is tender.
- Stir in red pepper, salt, black pepper and vinegar. Remove and discard rind; sprinkle soup with shaved cheese and a dollop of pesto if desired.
Adapted from Recipe adapted from myrecipes.com and Kate Lawson.
Adapted from Recipe adapted from myrecipes.com and Kate Lawson.
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