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    You are in: Home / Recipes / Tuscan Cannellini Bean Soup (Vegetarian) Recipe
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    Tuscan Cannellini Bean Soup (Vegetarian)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    blucoat's Note:

    I love this recipe because it is flavourful, satisfying and filling while being vegetarian and healthy. You also don't need any broth or bouillon which is great for those watching their sodium. It's from the cookbook, "Lucinda's Rustic Italian Kitchen" by Lucinda Scala Quinn. (She is also a co-host of the "Everyday Food" cooking series on PBS.)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Rinse beans well and place in a large pot. Cover with 4 quarts (or a little less than 4 litres) of water. Bring to a boil, cover and turn off the heat. Allow to soak for 1 hour.
    2. 2
      Place the olive oil, onions and garlic in a large heavy bottomed pot over medium heat. When the garlic begins to sizzle, after about 30 seconds, add the carrots and celery and continue to cook, stirring, for about 5 minute Stir in the tomatoes, basil and parsley and cook, stirring occasionally, for an additional 3 minute.
    3. 3
      Add 6 cups of the soaked beans, cover with 10 cups of cold water and stir to combine. Bring to a boil, reduce the heat and simmer, partially covered, until the beans are tender and creamy, at least 1 ½ but up to 2 ½ hours. Add water if necessary to achieve desired consistency; the soup should be thick. Add the salt halfway through the cooking.
    4. 4
      Serve with freshly grated Parmesan cheese and freshly black pepper and a drizzle of olive oil.

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    Ratings & Reviews:

    • on July 31, 2010

      I used canned beans as well, and added chopped spinach (frozen, thawed and drained). It was fabulous! Reminded me of the lovely soup my grandmother used to make when I came home for lunch from elementary school. Thanks!

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    • on July 20, 2009

      55

      I used canned beans (2 cans), because I had them in the cupboard and only six cups of water (since the beans were already cooked). I added some Better than Bouillon vegetable soup base and left out the parmesan (to keep it vegan). Family of six (two under 5 years old) and we had NO left overs!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 19, 2009

      55

      I used a package of mixed beans, as that is what I had on hand. This was really good, however, I did add some beef broth for a little extra flavor. I left out the tomatoes. I love tomatoes but just don't care for them in bean soup. All in all, it was a very good soup. Thanks for the recipe.

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

    Read All Reviews (4)

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    Nutritional Facts for Tuscan Cannellini Bean Soup (Vegetarian)

    Serving Size: 1 (165 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 287.0
     
    Calories from Fat 52
    18%
    Total Fat 5.7 g
    8%
    Saturated Fat 0.8 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 927.8 mg
    38%
    Total Carbohydrate 45.0 g
    15%
    Dietary Fiber 17.6 g
    70%
    Sugars 4.7 g
    19%
    Protein 15.9 g
    31%

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