Tuscan Style Bean Soup recipe

All Recipes Best Recipe Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
3 cups low fat, low sodium chicken broth
1 cup canned whole tomatoes, chopped
1 ½ cups kidney beans, cooked
2 teaspoons chopped fresh thyme
½ cup chopped spinach
1 cup seashell pasta
ground black pepper to taste

Nutrition Info

173.7 calories
carbohydrate: 29 g
cholesterol: : -
fat: 3.1 g
fiber: 6.2 g
protein: 8 g
saturatedFat: 0.5 g
servingSize: -
sodium: 409.4 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large pot over medium high heat, combine the oil, onion and garlic and saute for 5 minutes. Add the red bell pepper and saute for 3 more minutes. Add the broth, tomatoes and beans. Bring to a boil, reduce heat to low and simmer for 20 minutes. Add the thyme, spinach and pasta. Simmer for 5 more minutes and pepper to taste.

Recipe Yield

6 servings

Recipe Note

This is all you need for a filling meal. This recipe is from the WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 15 minutes.

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