Tuscan Bean Soup
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Ingredients Directions
1 cup onion (1 medium), chopped
1/2 cup celery, chopped
3 cloves garlic, minced
1 Tbsp. olive oil
1 Tbsp. flour
1 tsp. dried rosemary leaves
1/4 tsp. dried thyme leaves
1/4 tsp. black pepper
4 cans (14.5 oz. Each) reduced-sodium chicken broth
1-1/2 cups cooked (1/2 cup dry) baby lima beans, or 1 can (15 oz.) green baby lima beans, drained
1-1/2 cups cooked (1/2 cup dry) or 1 can (15 oz.) kidney beans, drained and rinsed
1/3 cup pearl barley
2 Tbsp. tomato paste
1 large russet potato, unpeeled, cut into 1/2 inch slices
1 cup carrots (2 medium), sliced
1 cup packed spinach leaves, sliced
In a large saucepan sauté onion, celery and garlic in oil until soft, 2–3 minutes.
Stir in flour, herbs and pepper; cook until onions are tender, 2–3 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.
Makes 8 servings.
This is an official 5 A Day recipe.
Recipe provided by the California Dry Bean Advisory Board.
Nutritional Analysis Per Serving: Calories, 236; Fat, 3 g; Cholesterol, 0 mg; Fiber, 9 g; Sodium, 420 mg; percent calories from fat, 13%.
http://www.cdc.gov/nccdphp/dnpa/5ADa...uscan_bean.htm