Tuscan Bean Soup

Dry Bean Advisory Board cookbook, Beans, Beans, Beans, California's Finest Recipes, 2nd edition

  • 1 cup chopped onion (1 medium)
  • 1/2 cup chopped celery
  • 3 cloves garlic, minced
  • 1 tablespoons olive oil
  • 1 tablespoon flour
  • 1 teaspoon dried rosemary leaves
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon black pepper
  • 4 cans (14.5 oz each) reduced-sodium chicken broth
  • 1 1/2 cups cooked* baby lima beans, or 1 can (15oz) green baby lima beans, drained
  • 1 1/2 cups cooked* or 1 can (15oz) garbanzo beans, drained
  • 1 1/2 cups cooked* or 1 can (15oz) kidney beans, drained and rinsed
  • 1/3 cup pearl barley
  • 2 tablespoons tomato paste
  • 1 large russet potato, unpeeled, cut into 1/2 inch pieces
  • 1 cup sliced carrots (2 medium)
  • 1 cup packed sliced spinach leaves

    • * 1/2 cup dry beans makes 1 1/2 cups cooked.

    In a large saucepan cook onion, celery, and garlic in oil until soft, M201 minutes. Stir in flour, herbs and pepper; cook until onions are tender, 2 to 3 minutes longer.

    Add chicken broth, beans, barley, and tomato paste to saucepan; heat to boiling. Reduce heat and simmer, uncovered, 20-25 minutes, adding potato, carrots, and spinach during last 10 minutes of cooking time. Serve warm or at room temperature. Makes 9 cups. Serves 8.

    Nutrition Information
    Approximately per serving:
    Calories: 236
    Protein: 12 g
    Carbohydrate: 41 g
    Fat: 3 g
    Calories from fat: 13%
    Cholesterol: 0 g
    Fiber: 9 g
    Folate: 153 mcg
    Sodium: 420 mg

    Modified: 3 Jan 2003
    Comments to Sue DiTomaso