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Tuscany Bean Soup | |||||||||||
Course : Vegetables Serves: 8 |
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Ingredients:
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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.
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Nutritional Information:288 Calories (kcal); 4g Total Fat; (13% calories from fat); 16g Protein; 49g Carbohydrate; 0mg Cholesterol; 601mg Sodium | |||||||||||