Try this Tuscan Bean Soup recipe, or contribute your own.
Suggest a better descriptionIn a large saucepan, sauté the onion, celery, and garlic in the oil 2 to 3 minutes; stir in the flour, herbs, garlic, and pepper, and sauté until the onions are tender, 2 to 3 minutes longer. Add the chicken broth, beans (lima beans can be frozen), and tomato paste to the saucepan; heat to boiling. Add the barley, potato, and carrots. Return to a low simmer, and cook for 25 minutes. Stir in the spinach. Cook for 5 minutes more. Remove from heat, fish out the bay leaf, and serve hot with a good loaf of bread.
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Serving Size: 1 Serving (817g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1408 | ||
Calories from Fat: 174 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.3g | 26 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 10.7g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 4.9mg | 2 % | |
Sodium 270.4mg | 9 % | |
Potassium 3373.5mg | 89 % | |
Total Carbohydrate 271.5g | 80 % | |
Dietary Fiber 63.1g | 252 % | |
Sugars, other 208.4g | ||
Protein 49g | 70 % | |
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: 1408
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