Best Health Magazine Canada

Tuscan Mixed Bean Soup

CourseDinner, Lunch
CuisineSoup, Vegetables, Vegetarian

Servings	Prep Time
6	25 minutes

Cook Time

30 minutes

Servings	Prep Time
6	25 minutes

Cook Time

30 minutes

Ingredients

1tbsp olive oil
2 onionscoarsely chopped
2 carrotscoarsely chopped
2 celery stalkschopped
1 3/4cup reduced-salt chicken stock
1796 ml can can no-salt-added crushed tomatoes
1/2cup fresh basilchopped
2tbsp fresh oreganochopped
1540 ml can red kidney beans
1540 ml can pinto beans
1540 ml can chickpeas
1/2cup freshly grated Parmesan cheese

Instructions

Heat the oil in a large nonstick saucepan over medium-high heat. Sauté the onions, carrots and celery until soft, about 5 minutes. Add the chicken stock, tomatoes in purée, basil and oregano. Bring to a boil. Reduce the heat to medium-low, partially cover, and cook for 10 minutes.
Place the kidney and pinto beans and the chickpeas in a colander; rinse and drain. Stir them into the soup. Cook until the flavours develop, about 10 minutes. Remove from the heat.
Very coarsely purée about a quarter of the soup using a hand-held blender. Or transfer about 2 cups soup to a blender or food processor, very coarsely purée, and return to the pan. Serve 2 cups Tuscan mixed bean soup per person topped with 1 tablespoon of the freshly grated Parmesan cheese.

Recipe Notes

Nutrients per serving: 250 calories, 7 g fat (2 g saturated fat), 30 g carbohydrates (10 g sugar, 12 g fibre), 7 mg cholesterol, 848 mg sodium, 16 g protein