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Tuscan Bean Soup

Recipes »  Soups, Stews and Chili  »  Beans and Legumes

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Yield: 1 Ready in 1 hours

Cuisine: AmericanMain Ingredient: Soup

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Servings          
Original recipe makes 1
300 mlChicken stock; (1/2 pint)
7 tbolive oil; Good
Bruschetta; to serve
1 tsGarlic; chopped
2 14-oz tinscannellini beans; drained
3 tbFlat leaf parsley; roughly chopped

Tuscan Bean Soup Preparation

A quickie bean soup. Fry the garlic in the olive oil in a heavy saucepan. Add the tins of drained cannellini beans and cook for 10 minutes. Then puree a third of the beans with 300ml of chicken stock. Fold the puree back into the bean mixture and then add 3 tbsp of parsley and season to taste. Serve with grilled bruschetta.

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Calories Per Serving: 1094
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  1. Lunch

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