Try this Tuscan Bean Soup recipe, or contribute your own.
Suggest a better descriptionIn a heavy bottom pan, over medium heat, add the oil. When the oil is hot, add the onions, carrot and celery. Season with salt and pepper. Saute for 2 minutes. Add the tomato and garlic. Continue to cook for 2 minutes. Add the beans. Continue to cook for 1 minute. Stir in the water. Add the bay leaves and season with salt and pepper. Bring the liquid to a boil. Reduce the heat to medium-low and continue to cook until the beans are tender, about 1 hour and 15 minutes to 1 1/2 hours. In a small saucepan, combine the remaining olive oil, rosemary and garlic. Bring to a simmer and cook until the garlic is golden, about 10 to 12 minutes. Remove from the heat and strain, discarding the rosemary and garlic. Using a hand-held blender, puree half of the soup. Season with salt and pepper. Stir in the cooked pasta and continue to simmer for 15 minutes. Remove from the heat and ladle into individual bowls. Stir half of the oil into the soup. Serve the remaining oil and bread on the side. Yield: 6 servings Per serving: 1446 Calories (kcal); 149g Total Fat; (90% calories from fat); 5g Protein; 31g Carbohydrate; 0mg Cholesterol; 563mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 29 1/2 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC01 Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (1951g) | ||
Recipe Makes: 1 | ||
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Calories: 2393 | ||
Calories from Fat: 408 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.4g | 60 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 27.9g | ||
Polyunsanturated Fat 7.7g | ||
Cholesterol 102.2mg | 31 % | |
Sodium 288.3mg | 10 % | |
Potassium 7655.3mg | 201 % | |
Total Carbohydrate 385.1g | 113 % | |
Dietary Fiber 119.8g | 479 % | |
Sugars, other 265.2g | ||
Protein 127g | 181 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2393
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