Vegetarian

Tuscan Navy Bean Soup is for Dinner.

Tuscan Navy Bean Soup takes 20 minutes to prepare.

Tuscan Navy Bean Soup takes 60 minutes to cook.

Tuscan Navy Bean Soup makes 6 servings.

The ingredients for Tuscan Navy Bean Soup are:

1 lb Dried White Navy Beans
4 Tbsp Olive Oil
3 Med Leeks, cleaned and sliced
5 Stalks Celery, chopped
3 Cloves Garlic, minced
3 Carrots, chopped
5 Cups Vegetable Broth
1 1/2 Tsp Chopped Fresh Rosemary (or 1 tsp dried)
Salt and Pepper
Juice of 1/2 Lemon
1/3 Grated Asiago Cheese

Here is how you make Tuscan Navy Bean Soup:

Rinse and soak beans overnight, drain.Heat 2 Tbsp Olive Oil in a heavy bottomed soup pot and add Leeks. Cook for 5 minutes, until leeks begin to soften. Add celery, garlic, and carrots and cook for 10 minutes, stirring frequently. Add stock, rinsed navy beans, herbs, salt, and pepper. Bring soup to a boil, then cover, reduce heat, and allow to simmer over low heat for 1 hour.Puree 3 cups of soup in a blender (optional to make beans creamy) and pour back into pot. Add lemon juice, and salt and pepper, if needed.Serve with shredded Asiago or Parmigiano-Reggiano Cheese.Number of Servings: 6Recipe submitted by SparkPeople user DWEISLER1.

The nutritional information for Tuscan Navy Bean Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 291.7

• Total Fat: 13.2 g
• Cholesterol: 7.7 mg
• Sodium: 965.2 mg
• Total Carbs: 34.0 g
• Dietary Fiber: 10.4 g
• Protein: 10.6 g

Tuscan Navy Bean Soup is Italian cuisine.