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Tuscan Bean Soup

Tuscan Bean Soup
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Serves 4| Hands-On Time: | Total Time:

Directions

  1. Heat 1 tablespoon oil in a large saucepan over medium heat. Add the garlic, leek, and ½ teaspoon salt. Cook, stirring occasionally, for 3 minutes.
  2. Add the carrot, celery, zucchini, cannellini beans, and chicken broth. Simmer, covered, until the vegetables are tender, about 15 minutes.
  3. Meanwhile, heat the remaining tablespoon of oil in a medium skillet over medium-high heat.
  4. Season the pork with ¼ teaspoon each salt and pepper and cook until cooked through, 2 to 3 minutes per side.
  5. Shred the pork into pieces and stir into the soup.
By June, 2004

Nutritional Information

  • Per Serving
  • Calories 295Calories From Fat 98
  • Fat 11g
  • Sat Fat 2g
  • Cholesterol 32mg
  • Sodium 1,173mg
  • Protein 22g
  • Carbohydrate 26g
  • Sugar 3g
  • Fiber 8g
  • Iron 4mg
  • Calcium 108mg
What does this mean? See Nutrition 101 .

Quick Tip

Tuscan Bean Soup
The soup can be refrigerated for up to 3 days or frozen for up to 3 months. 

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