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