Tuscan Bread and Tomato Soup.
Heat a heavy-bottomed pot over medium-high heat. Add oil. When the oil is hot, add the garlic, onion, carrots, celery, and bay leaf and season with salt and pepper. Sauté until softened, 5 to 7 minutes. Add the frozen spinach and sauté for a moment to break up any large clumps.
Add beans, stock, and tomato pureé. Bring soup to a boil. Stir in bread and reduce heat to a simmer. Cook until soup thickens slightly. Remove from heat and stir in chopped basil. Remove bay leaf and serve topped with grated Parmesan.
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Serving Size: 1 Serving (1518g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 629 | ||
Calories from Fat: 130 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.4g | 19 % | |
Saturated Fat 2.9g | 14 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 17.3mg | 5 % | |
Sodium 1607mg | 55 % | |
Potassium 3482.6mg | 92 % | |
Total Carbohydrate 90.1g | 26 % | |
Dietary Fiber 20.8g | 83 % | |
Sugars, other 69.2g | ||
Protein 48.9g | 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: 629
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