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    You are in: Home / Recipes / Tuscan Bean Soup (America's Test Kitchen) Recipe
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    Tuscan Bean Soup (America's Test Kitchen)

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on December 31, 2013

      Excellent, hearty soup. Have a bowl of Parmesan cheese to sprinkle on top. This freezes well.

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    • on March 17, 2013

      Oh my goodness! This is one of the best soups I've ever had. The first time I made it I didn't salt the water. Thereafter I had to salt the soup every time I reheated. The second time I made it I followed the directions and salted the soaking water. What a difference! I didn't have to do anything else to the soup, but enjoy. Obviously the soup is better the next day, but really, really food.

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    • on June 27, 2011

      A hearty, stick to your ribs soup. I cooked the beans from scratch, omitted the pancetta and used spinach instead of kale since that's what I had on hand. Excellent taste, will make often.

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    • on February 20, 2012

      Excellent, flavorful soup. Not surprisingly, it tasted even better the next day. I halved the recipe, used turkey bacon in place of the pancetta, a 14 oz can of tomatoes and one can of great northern beans. From the photo here it looks like I could have used two cans of beans for a half recipe. This is a keeper.

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    Nutritional Facts for Tuscan Bean Soup (America's Test Kitchen)

    Serving Size: 1 (447 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 280.6
     
    Calories from Fat 31
    11%
    Total Fat 3.4 g
    5%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 99.1 mg
    4%
    Total Carbohydrate 47.7 g
    15%
    Dietary Fiber 16.8 g
    67%
    Sugars 4.5 g
    18%
    Protein 18.7 g
    37%

    The following items or measurements are not included:

    pancetta

    fresh rosemary

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