Hearty Tuscan Soup

The addiction to beans in Tuscany goes back to the 16th century, when one of the Medicis introduced them to his fashionable friends. Beans are almost always an ingredient in hearty soups from this region.

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 6

1
tablespoon olive or vegetable oil
1
large clove garlic, finely chopped
2
medium stalks celery, sliced (1 cup)
1/4
cup chopped leeks (white portion only)
1
teaspoon dried basil leaves, crushed
3
cans (14 ounces each) fat-free chicken broth with 33% less sodium
2
medium carrots, sliced (1 cup)
1/2
cup fresh or frozen (thawed) sliced okra
1 1/2
cups chopped cooked chicken breast
1
can (19 ounces) cannellini beans, rinsed and drained
1
can (14.5 ounces) diced tomatoes with Italian-style herbs, undrained

  • 1 Heat oil in 4-quart nonstick Dutch oven over medium-high heat. Cook garlic, celery, leeks and basil in oil 3 to 4 minutes, stirring frequently, until vegetables are tender.
  • 2 Increase heat to high. Add broth and carrots; cover and heat to boiling. Reduce heat to medium-low. Add okra; cover and simmer 10 minutes.
  • 3 Stir in remaining ingredients. Cook 6 to 8 minutes or until thoroughly heated. If desired, serve with grated Parmesan cheese.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
(
Calories from Fat
50),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
30mg
30%;
Sodium
210mg
210%;
Total Carbohydrate
29g
29%
(Dietary Fiber
7g
7%
  Sugars
4g
4%
),
Protein
23g
23%
;
% Daily Value*:
Vitamin A
80%;
Vitamin C
15%;
Calcium
15%;
Iron
25%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.