We're here for you every step of the way.

For our local, seasonal and international patients, we have created this resource library
so at home or abroad, help is just a click away. Now you can gain access tao these resources too.

The following are individual success stories and the results may vary.

headerimg

Tuscan White Bean Soup

This taste of Tuscany dish will delight your taste buds while providing a third of your daily requirement for fiber! Serve this dish with a simple salad of mixed greens and a light vinaigrette dressing for a fully Tuscan experience.

The white beans (cannellini), along with garlic and rosemary or sage, are common additions to many soups and stews in beautiful Tuscany.

Serve this dish as a side, along with simple salad of mixed greens and a light vinaigrette dressing for a fully Tuscan experience.

Serves 6 people

Ingredients

2 cups dried cannellini or other white beans, picked over and rinsed, soaked overnight, and drained
6 cups water
1 teaspoon salt
1 bay leaf
2 tablespoons olive oil
1 yellow onion, coarsely chopped
3 carrots, peeled and coarsely chopped
5 cloves garlic, chopped
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh rosemary, plus 6 sprigs
1 1/2 cups vegetable stock or broth

Directions

In a soup pot over high heat, combine the white beans, water, ½ tsp of salt and bay leaf. Bring to a boil over high heat. Reduce the heat to low, cover partially and simmer until the beans are tender, 60 to 75 minutes. Drain the beans, but keep ½ cup of the liquid to use later. Discard bay leaf. Place the cooked beans into a large bowl and save the cooking pot to use for carrot mixture.

In a small bowl, combine the reserved cooking liquid and ½ cup of the cooked beans. Mash with a fork to form a paste. Stir the bean paste into the cooked beans.

Return the cooking pot to the stove top and add the olive oil. Heat over medium-high heat. Stir in the onion and carrots and saute until the carrots are tender-crisp, 6 to 7 minutes. Stir in the garlic and cook until softened, about 1 minute. Stir in 1/2 teaspoon salt, the pepper, chopped rosemary, bean mixture and stock. Bring to a boil, then reduce the heat to low and simmer until the stew is heated through, about 5 minutes.

Ladle the stew into warmed bowls. Garnish each bowl with a fresh rosemary sprig and serve immediately.

Nutritional analysis per serving

Serving size: About 1 1/4 cup stew
Calories323
Total fat8 g
Saturated fat1 g
Monounsaturated fat6 g
Cholesterol0 mg
Sodium547 mg
Total carbohydrate40 g
Dietary fiber10 g
Protein17 g

Discover More

Delicious Recipes

Informative Health Articles

Top-Quality Videos

Join the Health Discussion. Become a Fan on Facebook, Follow us on Twitter, or Watch Dr Cederquist on YouTube.

Share :-

Share on facebook
Facebook
Share on twitter
Twitter
Share on linkedin
LinkedIn
Cart
  • No products in the cart.