Dinner

Tuscan Bean Soup is for Dinner.

Tuscan Bean Soup takes 10 minutes to prepare.

Tuscan Bean Soup takes 25 minutes to cook.

Tuscan Bean Soup makes 12 servings.

The ingredients for Tuscan Bean Soup are:

? cup of extra-virgin olive oil
1 onion, chopped
1 carrot, peeled and chopped
4 ounces pancetta, chopped
3 garlic cloves, minced
? tsp salt
? tsp freshly ground black pepper
1 can tomato paste
1 (14.5 oz) can diced tomatoes, with juice
2 cups fresh spinach
1 (15 oz) can cannellini beans, drained and rinsed
2 tsp herbes de Provence
6 cups low sodium chicken broth
1 bay leaf
3 inch pc of parmesan rind (we have also used Romano cheese rind for flavor)
1 cup spaghetti broken into 1-inch pieces (it cooks in the soup)
Grated parmesan for serving (optional)

Here is how you make Tuscan Bean Soup:

Heat the oil in a large, heavy pot over medium heat. Add the onion, carrots, pancetta, garlic, salt and pepper. Cook until the onion is golden brown and the pancetta is cooked through & crisp, stirring occasionally, about 7 minutes. Add the tomato paste and stir until somewhat dissolved. Add the tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add the spinach, beans and herbes de provence, broth, bay leaf and the parmesan rind. Bring the soup to a boil, then add the orzo, reduce the heat and simmer for 10 minutes or until the pasta is al dente.Discard the parmesan rind and bay leaf and ladle into soup bowls adding a sprinkle of parmesan cheese. Serving Size: Makes about 12 1-cup servings.Number of Servings: 12Recipe submitted by SparkPeople user CROWDGOESWILD.

The nutritional information for Tuscan Bean Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 275.0

• Total Fat: 11.2 g
• Cholesterol: 8.3 mg
• Sodium: 647.4 mg
• Total Carbs: 22.4 g
• Dietary Fiber: 3.8 g
• Protein: 10.4 g

Tuscan Bean Soup is Italian cuisine.