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Tuscan White Bean Soup

Yields2 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

This is another great recipe to make and freeze. Feel free to experiment with different vegetables. I made this a meat-free meal.
Measure out 2.5 dry cups for a serving size.
Makes 2 servings
Count each serving as: 1 protein- 2 veggies- 1 starch- 1 fat

  cup onion1/4 inch dice
  cup carrot1/4 inch dice
  cup celery 1/4 inch dice
 2 cups leafy greens, chopped(escarole, kale, spinache, collard greens work well)
 1 cup potato1/2 inch dice
 ½ cup cannellini beansPre-cooked
 4 tsp olive oil
 1 pinch Italian seasoning
 2 cloves garlic chopped fine
 4 cups water
 1 Morton's Lite Salt to taste
 1 pepper to taste
1

1. Put medium soup pan over medium heat with 4 teaspoons of olive oil.

2

2. Stir in the onions, celery, carrot, and potatoes. Add salt and pepper.

3

3. Cook until they start to take on some color, about 5-7 minutes.

4

4. Add a heavy pinch of Italian Seasoning and garlic and stir for 1 minute.

5

5. Slowly add 4 cups of water.

6

6. Add in cannellini beans and chopped greens and stir.

7

7. Cook for 5 minutes and test that the potatoes are done and re-season if necessary.

8

8. Serve and enjoy!

Nutrition Facts

Serving Size 2.5 Cups

Servings 0

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