Tuscany Bean Soup Recipe

Name: Tuscany Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups dried navy beans, rinsed and picked over; water; 2 tablespoons butter or 2 tablespoons olive oil; 1 cup chopped celery; 1 cup sliced carrot; 12 lb green beans, cut into 1 inch pieces; 6 green onions, white part only,chopped; 1 teaspoon minced garlic; 2 teaspoons basil; 1 teaspoon salt; ¼ teaspoon fresh ground pepper; 3 ½ cups canned vegetable broth; 2 tablespoons chopped parsley; ¼ cup freshly grated parmesan cheese

Servings: persons

1 ½ cups dried navy beans, rinsed and picked over
water
2 tablespoons butter or 2 tablespoons olive oil
1 cup chopped celery
1 cup sliced carrot
12 lb green beans, cut into 1 inch pieces
6 green onions, white part only,chopped
1 teaspoon minced garlic
2 teaspoons basil
1 teaspoon salt
¼ teaspoon fresh ground pepper
3 ½ cups canned vegetable broth
2 tablespoons chopped parsley
¼ cup freshly grated parmesan cheese

1
Combine beans with water to cover by 2 inches in large saucepan and let stand overnight.
2
Drain and rinse beans.
3
Bring beans and 5 cups to a boil in saucepan.
4
Reduce heat and simmer for 1 hour or until just tender.
5
Drain.
6
Melt butter in large saucepan in medium heat.
7
Add celery, carrots, green onion, garlic, basil, salt and pepper.
8
Cook for 5 minutes.
9
Cover and reduce heat to low and cook 10-15 minutes until vegetables are tender.
10
Add beans and vegetables broth to saucepan.
11
Bring to a boil.
12
Reduce heat to medium-low.
13
Cover and simmer for 30 minutes.
14
Serve with Parmesan and Parsley to each serving just before bringing it to the table.

741

kcal

Calories

Fat

141

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 14 ingredients. The key ingredients include: 1 ½ cups dried navy beans, rinsed and picked over, water, 2 tablespoons butter or 2 tablespoons olive oil, 1 cup chopped celery, and more.

Yes, Tuscany 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.

Tuscany Bean Soup

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