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Tuscan Bean Soup

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


  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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.