Tuscan Bean Soup

Tuscan Bean Soup

Prep: 10 minutes
Cook: 40 minutes • Makes: 6 (1-1/2 cups) servings

6 slices bacon, chopped
1cup chopped carrots
1 cup chopped celery
1 cup chopped yellow onion
1bay leaf
3garlic cloves, minced
3 cans (15.5 ounces each) Weis Quality No Salt Added Chickpeas, Red Kidney Beans and/or white cannellini beans, rinsed and drained
3 cups Kitchen Basics® Unsalted Chicken Stock
2 cups Weis Quality Tomato Purée
1/2 cup packed chopped Weis Quality Kale Greens or Weis Quality Baby Spinach
1 tablespoon fresh lemon juice
1/2teaspoon fresh ground black pepper
1/4 cup plus 2 tablespoons Weis Quality Grated Parmesan Cheese
Chopped fresh parsley for garnish (optional)

1.In a large soup pot, cook and stir bacon over medium heat 5 minutes or until crisp; drain excess bacon fat. Add carrots, celery, onion and bay leaf; cook and stir, then cover, 5 minutes. Add garlic; cook and stir, then cover 30 seconds or until vegetables are almost tender.

2.Stir in beans, chicken stock and tomato purée; cover and heat to a simmer over medium-high heat. Reduce heat to medium-low; cook 20 minutes, stirring occasionally. Add kale; cook 5 minutes or until wilted. Remove bay leaf; stir in lemon juice and black pepper then garnish with Parmesan cheese and parsley, if desired. Makes about 9 cups.

Approximate nutritional values per serving:
302 Calories, 6g Fat (2g Saturated), 12mg Cholesterol, 534mg Sodium,
45g Carbohydrates, 10g Fiber, 10g Sugars, 0g Added Sugars, 20g Protein

Dietitian Tip:
For a plant-based soup: In step 1, omit the bacon; cook the onion, carrot, celery and bay leaf in 1 tablespoon olive oil, and continue with step 1. In step 2, substitute unsalted vegetable stock for the chicken stock.