Tuscan Bean Soup w/ Leafy Green Vegetables

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* Exported from MasterCook *

 

Tuscan Bean Soup with Leafy Green Vegetables

 

Recipe By :Lean Bean Cuisine - Jay Solomon

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup dried cannellini, cranberry, or navy beans -- soaked and

drained

10 cups water

2 tablespoons olive oil

2 cups chopped leeks -- well rinsed

1 cup diced celery

8 mushrooms -- sliced

4 cloves garlic -- minced

2 carrots -- peeled and diced

1 cup chopped white or red potatoes

3 cups mixture of shredded kale, Swiss chard, and

spinach

3 tablespoons tomato paste

1 tablespoon dried basil

1 tablespoon dried oregano

2 teaspoons dried sage

1/2 teaspoon salt

1/4 teaspoon dried red pepper flakes

2 tablespoons dry red wine

 

Place the beans and water in a large saucepan and cook for 1 hour, until the

beans are tender. Drain, reserving 6 cups of the cooking liquid, and set aside.

Heat the oil in another large saucepan and add the leeks, celery, mushrooms, and

garlic. Saute for about 7 minutes. Add the beans, reserved cooking liquid, and

remaining ingredients and simmerr for 20 minutes, stirring occasionally.

Ladle the soup into bowls and season with salt at the table. Serve hot with

Italian bread.

 

 

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Per serving: 96 Calories (kcal); 5g Total Fat; (44% calories from fat); 2g

Protein; 12g Carbohydrate; 0mg Cholesterol; 291mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0