Tuscany Bean Soup

fast.cook's picture

Sep. 21, 2011


Dried great northern beans 1 Pound (White Ones)
Water 4 Tablespoon
Salt 1 Tablespoon
Condensed chicken broth 1 Can (10 oz) (Undiluted)
Dried marjoram leaves 1/2 Teaspoon
Bay leaf 1
Pepper 1/8 Teaspoon
Onion 1 1/2 Cup (24 tbs) , sliced
Garlic 1 Clove (5 gm) , crushed
Sliced carrots 1 Cup (16 tbs) (Diagonal 1/2
Potatoes 2 Large , pared and julienned
Salad oil 2 Tablespoon
Frozen spinach 10 Ounce , chopped and thawed (1 Packet)
Grated parmesan cheese 2 Tablespoon



1) Rinse the beans and drain them. Cover the beans in 6 cups of cold water. Cover and refrigerate the beans overnight. Do this a day in advance.


2) The next day, add in the beans and the liquid into a 8-quart kettle. Add in 6 more cups of water, salt, chicken broth, marjoram, bay leaf and pepper. Let the mixture come to a boil.

3) Turn down the heat and simmer covered for 60 minutes.

4) In a medium skillet, heat oil. Add in onions, garlic and carrots. Saute till the onions turn golden, in about 5 minutes.

5) After 60 minutes, add in the onion mixture into the beans along with the potato and frozen spinach.

6) Cook covered till the beans and vegetables become tender.


7) Serve the Tuscany Bean Soup in individual soup bowls. Sprinkle with grated cheese on top.

Recipe Summary

Difficulty Level: Easy
Cook Time: 70 Minutes
Ready In: 70 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 674Calories from Fat 109

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 2221 mg92.54%

Total Carbohydrates 112 g37.3%

Dietary Fiber 30 g120%

Sugars 9 g

Protein 35 g70%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet