Vegetarian

Tuscany Garlic Bean Soup (Seaweed Beans) is for Dinner.

Tuscany Garlic Bean Soup (Seaweed Beans) takes 70 minutes to prepare.

Tuscany Garlic Bean Soup (Seaweed Beans) takes 480 minutes to cook.

Tuscany Garlic Bean Soup (Seaweed Beans) makes 10 servings.

The ingredients for Tuscany Garlic Bean Soup (Seaweed Beans) are:

1 lb navy beans or other small white bean
7 cups organic broth
2 tablespoons olive oil
2 garlic cloves, minced
1/4 cup minced parsley (or 2T dried)
2 teaspoons salt
1/2 teaspoons black pepper

Here is how you make Tuscany Garlic Bean Soup (Seaweed Beans):

Place beans in a large pot and cover with water. Bring to a boil and cook 2 minutes. Cover and stand 1 hour. Drain and discard water. Combine beans, broth and additional 3 cups water in a crockpot. In a small skillet, saute garlic and parsley in olive oil. Add to slow cooker along with salt and pepper. Cover and cook on low 8-10 hours or until tender.Yield: 10 cups

The nutritional information for Tuscany Garlic Bean Soup (Seaweed Beans) is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 95.6

• Total Fat: 3.0 g
• Cholesterol: 0.0 mg
• Sodium: 864.3 mg
• Total Carbs: 12.8 g
• Dietary Fiber: 4.8 g
• Protein: 4.5 g