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Tuscan Bean Soup

Source of Recipe

1,001 Recipes For People with Diabetes - e-mail

TUSCAN BEAN SOUP
Exchanges
Yield: 8 servings (about 1-1/2 cups each)

- 1 cup chopped onion
- 1/2 cup sliced celery
- 1/2 cup chopped green bell pepper
- 2 teaspoons minced roasted garlic
- 2 tablespoons olive oil
- 1 tablespoon flour
- 3/4 - 1 teaspoon dried rosemary leaves
- 1/2 teaspoon dried sage leaves
- 1/4 teaspoon dried thyme leaves
- 2 bay leaves
- 7 cups reduced-sodium fat-free beef broth
- 2 cans (15 ounces each) cannellini...or...Great Northern, beans, rinsed, drained
- 2 tablespoons reduced-sodium tomato paste
- 1/2 cup quick-cooking barley
- 1 large Idaho potato, unpeeled, cut into 1/2-inch pieces
- 1 cup sliced carrots
- 1 cup packed sliced spinach leaves
- Salt and pepper

Saute onion, celery, bell pepper, and garlic in oil in Dutch oven until tender, about 5 minutes. Add flour and herbs; cook 1 to 2 minutes longer.

Add broth, beans, and tomato paste to pan; heat to boiling. Reduce heat and simmer, uncovered, 20 to 25 minutes, adding barley, potato, carrots, and spinach during last 10 minutes of cooking time. Discard bay leaves. Season to taste with salt and pepper.

One 1-1/2 cup serving equals: Calories: 213, Fat: 4.3 g, Cholesterol: 0 mg, Sodium: 319 mg, Protein: 11.3 g, Carbohydrate: 33.1 g ++++ Exchanges: 2 Bread/Starch, 1 Fat, 1 Vegetable