Tuscany Bean Soup
Smooth, creamy white beans make this a flavorful yet hearty
soup. Use good quality canned white beans and serve with a salad and Italian bread.
Calorie: 383, Proteins: 21 g, Total Fat: 6 g, Fiber: 13.30 g, Sugar 3 g.
Preparation
Heat olive oil in a large soup pot and sauté onions, celery, and
garlic until tender.
Add the canned tomatoes and cook over medium heat, breaking up the
tomatoes with a spoon, so they are in small pieces.
Cover and cook for about 20 minutes, covered, stirring
occasionally.
Add the canned beans with their liquid, the water, salt, and pepper,
and cook over medium heat for another 20 minutes, until the beans are soft and begin to break
apart.
Add the pasta to the soup, and cook for another 5–10 minutes
until the pasta is cooked through.
Ladle into bowls and top with the basil leaves as a flavorful
garnish.