Tuscan Bean Soup

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Number of servings : 6 Prep time: Cooking time: Type of meal : | Soups | Soups Special diet :

Number of servings : 6

Prep time:

Cooking time:

Type of meal : | Soups | Soups

Special diet :

Ingredients

1 tbsp (15 mL) olive oil
2 medium onions, coarsely chopped
2 medium carrots, coarsely chopped
2 celery ribs, chopped
2 cans (14-1/2 oz / 412 g each) reduced-sodium chicken broth
1 can (28 oz / 875 g) crushed tomatoes in purée
1/2 cup (125 mL) chopped fresh basil
2 tbsp (30 mL) chopped fresh oregano, OR 1 tsp (5 mL) dried
1 can (15-1/2 oz / 464 g) red kidney beans
1 can (15-1/2 oz / 464 g) cannellini beans
1 can (15-1/2 oz / 464 g) chickpeas
6 tbsp (90 mL) freshly grated Parmesan cheese

Directions

  1. Heat oil in large nonstick Dutch oven over medium-high heat. Sauté onions, carrots, and celery until soft, about 5 minutes. Add broth, tomatoes in purée, basil, and oregano. Bring to a boil. Reduce heat to medium-low, partially cover, and cook 10 minutes.
  2. Put kidney and cannellini beans and chickpeas in colander; rinse and drain. Stir into soup. Cook until flavours develop, about 10 minutes more. Remove from heat.
  3. Very coarsely purée about one-fourth of the soup using immersion blender. Or transfer about 2 cups (500 mL) to food processor, very coarsely purée, and return to pot. Serve 2 cups (500 mL) soup per person, topped with 1tbsp (15 mL) Parmesan.

Nutritional information:

Put kidney and cannellini beans and chickpeas in colander; rinse and drain. Stir into soup. Cook until flavours develop, about 10 minutes more. Re-move from heat.