Hearty Tuscan Soup

Hearty Tuscan Soup

The addiction to beans in Tuscany goes back to the 16th century, when one of the Medicis introduced them to his fashionable friends. Beans are almost always an ingredient in hearty soups from this region. 6 servings (1 1/2 cups each)

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

6

servings

1
tablespoon olive or vegetable oil
1
large clove garlic, finely chopped
2
medium stalks celery, sliced (1 cup)
1/4
cup chopped leeks (white portion only)
1
teaspoon dried basil leaves, crushed
3
cans (14 ounces each) fat-free chicken broth with 33% less sodium
2
medium carrots, sliced (1 cup)
1/2
cup fresh or frozen (thawed) sliced okra
1 1/2
cups chopped cooked chicken breast
1
can (19 ounces) cannellini beans, rinsed and drained
1
can (14.5 ounces) diced tomatoes with Italian-style herbs, undrained
  1. Heat oil in 4-quart nonstick Dutch oven over medium-high heat. Cook garlic, celery, leeks and basil in oil 3 to 4 minutes, stirring frequently, until vegetables are tender.
  2. Increase heat to high. Add broth and carrots; cover and heat to boiling. Reduce heat to medium-low. Add okra; cover and simmer 10 minutes.
  3. Stir in remaining ingredients. Cook 6 to 8 minutes or until thoroughly heated. If desired, serve with grated Parmesan cheese.
Makes 6 servings (1 1/2 cups each)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 240
    • (Calories from Fat 50),
  • Total Fat 5g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 30mg;
  • Sodium 210mg;
  • Total Carbohydrate 29g
    • (Dietary Fiber 7g,
    • Sugars 4g),
  • Protein 23g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 2 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.