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Tuscan Bean Soup

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Ingredients
  Italian bread slice 6 (1/2 Inch Thick)
  Canned red kidney beans 19 Ounce (1 Can, Progresso)
  Canned macaroni and bean soup 19 Ounce (1 Can, Progresso)
  Chicken broth 2 1⁄2 Cup (40 tbs)
  Olive oil 4 Teaspoon (Progresso)
  Freshly ground black pepper To Taste
Directions

Preheat oven to 400° F.
Cut each slice of bread into thirds.
Place on a baking pan.
Bake until dry, about 5 minutes; set aside.
Drain red kidney beans.
In a large saucepan combine kidney beans, macaroni and bean soup and chicken broth.
Bring to a boil.
Reduce heat and simmer, covered, for 10 minutes.
Place bread in the bottom of a soup tureen or individual serving bowls.
Ladle soup over bread.
Cover and let stand for 5 minutes.
Stir gently.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Method: 
Baked

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3.95357
Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1149 Calories from Fat 263

% Daily Value*

Total Fat 31 g47.7%

Saturated Fat 5.4 g27.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4764.3 mg198.5%

Total Carbohydrates 178 g59.3%

Dietary Fiber 41.5 g165.9%

Sugars 18.7 g

Protein 51 g102.9%

Vitamin A 0.1% Vitamin C 21.8%

Calcium 25.9% Iron 72%

*Based on a 2000 Calorie diet

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Tuscan Bean Soup Recipe