Tuscan Bean Soup
A hearty Tuscan Bean Soup featuring tender navy beans, fresh vegetables, herbs, and a rich broth. Perfect for comforting meals and satisfying plant-based diets.
Ingredients
- 1 lb navy beans, soaked overnight ⓘ
- 5 Tbsp extra virgin olive oil ⓘ
- 1 large onion, chopped fine ⓘ
- 3 carrots, chopped fine ⓘ
- 3 ribs celery, chopped fine ⓘ
- 2 tomatoes, peeled, seed squeezed out, chopped fine ⓘ
- 5 garlic cloves, chopped fine ⓘ
- 2 Knorr chicken bouillon cubes ⓘ
- 1/2 cup chopped parsley ⓘ
- 1/2 tsp dried thyme ⓘ
Instructions
- In a 5-quart heavy pan, sauté onions, carrots, celery, garlic, and parsley in olive oil for about 10 minutes until lightly browned.
- Add the soaked beans, turning over to coat them well with the vegetables and oil.
- Pour in water, add chopped tomatoes, Knorr chicken bouillon cubes, and dried thyme.
- Cook over low heat for approximately 1.5 hours until the beans are soft.
- Taste and add salt if needed.
- Remove about one-third of the beans and puree them in a blender.
- Return the pureed beans to the soup and stir well before serving.
Nutrition & Diet Analysis (per serving)
601
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).