TUSCAN BEAN SOUP
This is an official 5 A Day recipe.
Makes 8 servings.
Ingredients
• 1 cup onion (1 medium), chopped
• 1/2 cup celery, chopped
• 3 cloves garlic, minced
• 1 Tbsp. olive oil
• 1 Tbsp. flour
• 1 tsp. dried rosemary leaves
• 1/4 tsp. dried thyme leaves
• 1/4 tsp. black pepper
• 4 cans (14.5 oz. Each) reduced-sodium chicken broth
• 1-1/2 cups cooked (1/2 cup dry) baby lima beans, or 1 can (15 oz.) green baby lima beans, drained
• 1-1/2 cups cooked (1/2 cup dry) or 1 can (15 oz.) kidney beans, drained and rinsed
• 1/3 cup pearl barley
• 2 Tbsp. tomato paste
• 1 large russet potato, unpeeled, cut into 1/2 inch slices
• 1 cup carrots (2 medium), sliced
• 1 cup packed spinach leaves, sliced
Directions
In a large saucepan sauté onion, celery and garlic in oil until soft, 2–3 minutes.
Stir in flour, herbs and pepper; cook until onions are tender, 2–3 minutes longer.
Add chicken broth, beans, barley and tomato paste to saucepan; heat to boiling.
Reduce heat and simmer, uncovered, 20–25 minutes, adding potato, carrots and spinach during last 10 minutes of cooking.
Nutritional Analysis Per Serving: Calories, 236; Fat, 3 g; Cholesterol, 0 mg; Fiber, 9 g; Sodium, 420 mg; percent calories from fat, 13%.
Recipe provided by the California Dry Bean Advisory Board.
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