The addiction to beans in Tuscany goes back to the 16th century, when one of the Medicis introduced them to his fashionable friends. Beans are almost always an ingredient in hearty soups from this region.
Hearty Tuscan Soup
- Prep Time 30 min
- Total 30 min
- Servings 6
- Ingredients 11
Ingredients
- 1 tablespoon olive or vegetable oil
- 1 large clove garlic, finely chopped
- 2 medium stalks celery, sliced (1 cup)
- 1/4 cup chopped leeks (white portion only)
- 1 teaspoon dried basil leaves, crushed
- 3 cans (14 ounces each) fat-free chicken broth with 33% less sodium
- 2 medium carrots, sliced (1 cup)
- 1/2 cup fresh or frozen (thawed) sliced okra
- 1 1/2 cups chopped cooked chicken breast
- 1 can (19 ounces) cannellini beans, rinsed and drained
- 1 can (14.5 ounces) diced tomatoes with Italian-style herbs, undrained
Instructions
-
Step1Heat oil in 4-quart nonstick Dutch oven over medium-high heat. Cook garlic, celery, leeks and basil in oil 3 to 4 minutes, stirring frequently, until vegetables are tender.
-
Step2Increase heat to high. Add broth and carrots; cover and heat to boiling. Reduce heat to medium-low. Add okra; cover and simmer 10 minutes.
-
Step3Stir in remaining ingredients. Cook 6 to 8 minutes or until thoroughly heated. If desired, serve with grated Parmesan cheese.
Nutrition
240
Calories
5g
Total Fat
23g
Protein
29g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 240
- Calories from Fat
- 50
- Total Fat
- 5g
- 8%
- Saturated Fat
- 1g
- 6%
- Trans Fat
- 0g
- Cholesterol
- 30mg
- 10%
- Sodium
- 210mg
- 9%
- Potassium
- 980mg
- 28%
- Total Carbohydrate
- 29g
- 10%
- Dietary Fiber
- 7g
- 27%
- Sugars
- 4g
- Protein
- 23g
% Daily Value*:
- Vitamin A
- 80%
- 80%
- Vitamin C
- 15%
- 15%
- Calcium
- 15%
- 15%
- Iron
- 25%
- 25%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1 1/2
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