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Tuscan White Bean Soup

Features:
  • Non Veg
Cuisine:
  • 1 hr 5 mins
  • Serves 4
  • Medium

Ingredients

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This delicious Tuscan white bean soup, is one of those dishes you may not typically associate with Italian cuisine. If that’s the case, have no fear; this recipe will tell you all you need to know about white bean soup. It makes for a great appetizer or small plate meal and it is a great vegetarian protein substitute; simply replace the chicken broth with vegetarian soup stock. Either way, this dish is high in protein, low and fat, and extra delicious.

Health Benefits 

This Tuscan white bean soup dish has to be pretty healthy right? Of course it is, especially because it uses cannellini beans. Cannellini beans are packed full of healthy amounts of antioxidants, dietary fiber, iron, vitamin K, copper, phosphorous, calcium, manganese, potassium, and molybdenum. They have many health benefits, including the ability to prevent cancer, reduce the risk of colorectal adenomas, prevent wrinkles, promote hearth health, stabilize blood glucose levels, and lower cholesterol. These beans are truly magical. 

Nutrition

Per Serving:

194 calories

6.3 g fat

24.7 g carbohydrates

7.6 g protein

1 mg cholesterol

748 mg sodium

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How to Make Tuscan White Bean Soup

  1. Heat the oil in a 6-quart saucepot over medium-high heat.
  2. Add the sausage and cook until well browned, stirring often to separate meat.
  3. Pour off any fat.
  4. Add the onion to the saucepot and cook for 3 minutes, stirring occasionally.
  5. Add the wine to the saucepot and heat to a boil, stirring to scrape up the browned bits from the bottom of the saucepot.
  6. Cook for 2 minutes.
  7. Stir in the broth and heat to a boil.
  8. Reduce the heat to medium-low.
  9. Stir in the kale and beans.
  10. Cover and cook for 10 minutes or until the kale is tender, stirring occasionally.
  11. Sprinkle with the parsley and cheese.
  12. Serve and enjoy!

Trivia

The famous children's tale, Pinocchio, originated in Tuscany.

Ruth Mancini

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