Tuscan Bean Soup Recipe

Name: Tuscan Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. navy beans, soaked overnight; 5 Tbsp. extra virgin olive oil; 1 large or 2 smaller onions, chopped fine; 3 carrots, chopped fine; 3 ribs celery, chopped fine; 2 tomatoes, peeled, seed squeezed out, chopped fine; 5 garlic cloves (green sprouts removed), chopped fine; 2 Knorr chicken bouillon cubes; 1/2 c. chopped parsley; 1/2 tsp. dried thyme; 9 c. water

Servings: persons

1 lb. navy beans, soaked overnight
5 Tbsp. extra virgin olive oil
1 large or 2 smaller onions, chopped fine
3 carrots, chopped fine
3 ribs celery, chopped fine
2 tomatoes, peeled, seed squeezed out, chopped fine
5 garlic cloves (green sprouts removed), chopped fine
2 Knorr chicken bouillon cubes
1/2 c. chopped parsley
1/2 tsp. dried thyme
9 c. water

1
In a 5-quart heavy pan, saute in oil onions, carrots, celery, garlic and parsley about 10 minutes until lightly brown.
2
Add beans, turning over to coat well.
3
Add water and tomatoes, bouillon cubes and thyme.
4
Cook over low heat about 1 1/2 hours until beans are soft.
5
At this point add salt if needed.
6
Take out about 1/3 of the beans and puree in blender.
7
Return to the soup. Serves 6.

652

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb. navy beans, soaked overnight, 5 Tbsp. extra virgin olive oil, 1 large or 2 smaller onions, chopped fine, 3 carrots, chopped fine, and more.

Yes, Tuscan Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tuscan Bean Soup

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