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Tuscan Bean Soup

Tuscan Bean Soup in white bowl with a spoonful of soup
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A hearty comforting soup that is so easy to prepare.  This Tuscan Bean Soup is loaded with chicken breast, vegetables,  pasta,  beans and morsels of sausage.

Ingredients

Units Scale
  • 2 Links (215 grams) Hot Sausage, (mild may be substituted)
  • 1 cup (155 grams) Onion, diced
  • 1 cup (105 grams) Celery, sliced
  • 1/2 cup (60 grams) Carrot, shredded
  • 2 teaspoons (14 grams) Garlic, minced
  • 15 ounces (400 grams) Garbanzo Beans, drained and rinsed
  • 15 ounces (400 grams) Great White Northern Beans or Navy Beans, drained and rinsed
  • 5 cups (1,175 grams) Chicken or Vegetable Broth
  • 3 Tablespoons (60 grams) Tomato Paste
  • 1/4 teaspoon Red Pepper Flakes
  • 3 ounces (86 grams) Baby Shells or other small pasta shape
  • 1 Parmesan Cheese Rind
  • 1/2 teaspoon (4 grams) Kosher Salt
  • 2 cups (266 grams) Roasted Chicken Breast, diced

Garnish:

  • Fresh Parsley, minced

Instructions

  1. Heat a large soup pot over medium-low heat. 
  2. Remove casings from sausage and break up into pot. Brown sausage for about 4 minutes.
  3. Once the sausage has begun to brown, add the onion, celery, carrot and garlic.
  4. Continue to cook until sausage is completely brown and the vegetables have begun to soften slightly.
  5. Meanwhile in a food processor or blender, add all of the garbanzo beans. 
  6. Reserve and set aside 1 cup of the white northern beans; and add the remaining beans to the food processor along with the garbanzo beans.
  7. Process the beans until smooth using a little broth to help make a puree.
  8.  Add the tomato paste and bean puree, to the cooked sausage and vegetables. 
  9. Gradually pour in the broth, while stirring.
  10. Add the red pepper flakes, cheese rind and reserved whole beans and bring up to a low boil.
  11. Special Note:  Once the bean puree has been added to the soup, it is important to stir the soup occasionally in order to keep the soup from burning on the bottom of the pot.
  12. When the soup comes up to a boil, add the pasta.
  13. Reduce heat to a simmer and cook until the pasta is tender about 12 to 15 minutes. 
  14. Meanwhile, cut chicken into small bite-size pieces. 
  15. Once the pasta is tender, add the cubed chicken and continue to cook for another 5 minutes, just until chicken is heated through.
  16. Remove cheese rind and serve.
  17. Garnish with chopped fresh parsley, if desired.

Notes

Weight Watchers and Waist Watchers

  • A 1 1/2 Cup serving is 5 WW Smart Points
  • A 1 1/2 Cup serving is 571 calories

Find it online: https://www.miascucina.com/tuscan-bean-soup/

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