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Tuscan Bean Soup




Source of Recipe


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List of Ingredients




• 1 cup chopped onions
• 1/2 cup celery
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon flour
• 3/4 to 1 teaspoon dried rosemary leaves
• 1/4 teaspoon dried thyme leaves
• 2 bay leaves
• 1 whole cloves
• 1/4 teaspoon pepper
• 4 cans (14 1/2 ounces each) low-salt chicken broth
• 1 can (17 ounces) Baby Lima beans or 1 1/2 cups cooked dry-
packaged Baby Lima beans, rinsed, drained
• 1 can (15 ounces) Garbanzo beans or 1 1/2 cups cooked dry-packaged
Garbanzo beans, rinsed, drained
• 1 can (15 ounces) Red beans or 1 1/2 cups cooked dry-packaged Red
beans, rinsed, drained
• 2 tablespoons low-sodium tomato paste
• 1 1/2 cups cooked regular or quick-cooking barley
• 1 large Idaho potato, unpeeled, cut into 1/2-inch pieces
• 1 cup sliced carrots
• 1 cup packed sliced spinach leaves

Recipe



1. Sauté onions, celery and garlic in oil in large saucepan 2 to 3
minutes; stir in flour, herbs and pepper and sauté until onions are
tender, 2 to 3 minutes longer.

2. Add chicken broth, beans and tomato paste to saucepan; heat to
boiling.

3. 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.

This recipe and photo appears courtesy of the American Dry Bean Board