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    You are in: Home / Recipes / Tuscan Bean and Vegetable Soup Recipe
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    Tuscan Bean and Vegetable Soup

    Tuscan Bean and Vegetable Soup. Photo by Leggy Peggy

    1/1 Photo of Tuscan Bean and Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Julie B's Hive's Note:

    From Cookshelf Healthy Cooking. For a heartier soup, add 12 oz diced cooked chicken. Serve with low-fat pesto sauce (recipe included) and garlic bread. Doesn't that sound just so good?

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    Units: US | Metric




    1. 1
      Place the onion, garlic, celery, and carrot in a large saucepan and stir in the tomatoes, red wine, vegetable stock and oregano.
    2. 2
      Bring to a boil, cover, and simmer for about 15 minutes. Stir the beans and zucchini into the mixture and continue to cook, uncovered, for another 5 minutes.
    3. 3
      Add the tomato paste and season well with salt and pepper. Heat through, stirring occasionally, and cook another 2-3 minutes but do not allow mixture to boil again.
    4. 4
      Ladle the soup into warm bowls and serve with a spoonful of low-fat pesto on each portion. Serve with fresh crusty bread.
    5. 5
    6. 6
      Place all of the ingredients in a blender or food processor and process for a few seconds until smooth. You can finely chop the basil and mix all ingredients together if no blender or processor is available.

    Browse Our Top Beans Recipes

    Ratings & Reviews:

    • on April 11, 2011


      The pesto sauce really makes this fantastic soup. I made a few tweaks -- my carrots were small so I used two. You didn't specify what kind of beans so I used a combo of drained and rinsed cannellini and lima (broad) beans as they seemed more tuscan than green beans. Also, I used thick Greek-style yogurt for the pesto sauce. So delicious. Thanks so much for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Tuscan Bean and Vegetable Soup

    Serving Size: 1 (314 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 108.7
    Calories from Fat 12
    Total Fat 1.4 g
    Saturated Fat 0.5 g
    Cholesterol 2.2 mg
    Sodium 114.4 mg
    Total Carbohydrate 14.7 g
    Dietary Fiber 3.8 g
    Sugars 8.2 g
    Protein 4.1 g

    The following items or measurements are not included:

    vegetable stock


    low-fat unsweetened yogurt

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