Sunday, October 12, 2008

Tuscan Bean Soup

Makes 6 servings(about 2 cups each)

1 cup chopped onions
½ cup celery
3 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon flour
3/4 to 1 teaspoon dried rosemary leaves
1/4 teaspoon dried thyme leaves
2 bay leaves
1 whole cloves
1/4 teaspoon pepper
4 cans(14 ½ ounces each) low-salt chicken broth
1 can(17 ounces) green baby lima beans, drained and rinsed
1 can(15 ounces) garbanzo beans, drained and rinsed
1 can(15 ounces) red beans, drained and rinsed
2 tablespoon low-sodium tomato paste
1 ½ cups cooked regular or quick-cooking barley
1 large Idaho potato, unpeeled, cut into ½-inch pieces
1 cup sliced carrots
1 cup packed sliced spinach leaves

Sauté onions, celery and garlic in oil in large saucepan 2 to 3 minutes; stir in flour, herbs and pepper and sauté until onions are tender, 2 to 3 minutes longer. Add chicken broth, beans and tomato paste to saucepan; heat to boiling. Reduce heat and simmer, uncovered, 20 to 25 minutes, adding barley, potato, carrots and spinach during last 10 minutes of cooking time. Discard bay leaves.

Nutritional Information Per Serving: Calories 335, Carbohydrate 60 g, Protein 15 g, Fat 5 g, % of Calories from Fat 13, Sodium 583 mg, Cholesterol 0 mg.

Recipe Courtesy of American Dry Bean Board

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