Tuscan Bean and Vegetable Soup

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Tuscan Bean and Vegetable Soup

Tuscan Bean and Vegetable Soup
1 (32- oz.) container Kitchen Basics Chicken (or Vegetable) Stock
1 (15- oz.) can white beans not drained
1 cup Raley's Fresh Produce Mirepoix Vegetable Mix
1 cup Raley's Cubed Butternut Squash (in our Produce Dept.)
1/2 cup Buitoni Classic Bruschetta
1 tbsp. prepared pesto
Salt and freshly ground pepper to taste
Prep time: 10 minutes, Cook time: 1 hour

Stir together all ingredients except salt and pepper in a
medium pot. Bring to a boil; reduce heat and simmer,
covered, for 45 minutes. Remove cover and cook for
15 minutes more. Season with salt and pepper; stir an
additional tsp. of pesto in each bowl, if desired.

Serve with ciabatta sandwiches made with black forest
ham and Muenster cheese.

Makes 4 small servings. Recipe may be doubled.
Nutritional Information:
170 calories, 10 g protein, 4.5 g total fat (.5 g sat., 0 g trans), 30 g carbohydrate, 9 g fiber, 5 g sugar, 0 mg cholesterol, 920 mg sodium, 3 points


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My family likes this soup. However, you cannot get the Buitoni Bruschetta any longer. I use canned diced tomatoes with basil and oregano. If I happen to have left over roast or other meat, I usually add it in. If you cannot find the Mirepoix mix, just dice up some carrots, celery and yellow onion. But the mix, makes this so fast to put together. If you double the recipe, you will use the whole container of Mirepoix mix as it is 16 oz.

Comment Number: 4495