Tuscan Bean and Vegetable Soup

Total Time
20mins
Prep 20 mins
Cook 0 mins

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?

Ingredients Nutrition

Directions

  1. Place the onion, garlic, celery, and carrot in a large saucepan and stir in the tomatoes, red wine, vegetable stock and oregano.
  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. 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. Ladle the soup into warm bowls and serve with a spoonful of low-fat pesto on each portion. Serve with fresh crusty bread.
  5. PESTO SAUCE:.
  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.
Most Helpful

5 5

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.