Tuscany Bean Soup

Course : Vegetables
Serves: 8
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1 pound dried Great northern beans -- rinsed and drained
2 cups chicken stock
1 piece bay leaf
1 teaspoon marjoram
2 tablespoons olive oil
2 medium white onions -- chopped
2 cloves garlic
1 1/2 cups carrots -- sliced
2 large potatoes -- pared and cubed
1 package frozenor fresh chopped spinach

Preparation / Directions:

In a large soup pot, combine beans and 3 quarts of water. Discard any beans that float to the surface. Cover and boil 3 minutes over high heat. Remove from heat and allow to stand 1 hour. Add chicken stock, bay leaf and marjoram. Bring to a boil, reduce heat and simmer, covered, 1 hour. Heat oil in a large skillet and saute onions, carrots and garlic 5 minutes. Add saute mixture and remaining ingredients to the pot. Cover and continue to simmer until potatoes are tender, about 45 minutes. Remove bay leaf before serving.


Nutritional Information:

288 Calories (kcal); 4g Total Fat; (13% calories from fat); 16g Protein; 49g Carbohydrate; 0mg Cholesterol; 601mg Sodium

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