Tuscan White Bean Soup

Serves: 6
Total Calories: 88


2 cups dried Great Northern, cannellini, or other white beans presoaked, rinsed, and drained
6 cups water or unsalted vegetable stock
1 cup chopped onion
1 1/2 cups sliced carrots
1 1/2 cups chopped celery
20 sun dried tomatos halved and cut into small pieces
1 1/2 tablespoons chopped fresh rosemary or 1 1/2 teaspoons dried
2 tablespoons balsamic vinegar
1 teaspoon sea salt or to taste
1/2 teaspoon white pepper


1. Place the beans in a large heavy kettle over high heat. Add the water, cover, and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, for about 1 1/2 hours or until the beans are tender.
2. Add the onion, carrots, celery, sun-dried tomatoes, rosemary, vinegar, and salt to the kettle. Simmer another 30 minutes or until the vegetables are tender.
3. Serve piping hot, topped with a sprinkling of white pepper.

For a Change . . .
* For a garlicky version, press a raw garlic clove into the cooked soup before serving. * Before serving, garnish with some finely chopped parsley and a drizzle of olive oil. * Try this soup with Tofu Dumplings.

When cutting sun-dried tomatoes, it is best to use a clean pair of scissors. Cutting them with a knife can be a bit of a pain!

Nutritional Facts:

Serves: 6
Total Calories: 88
Calories from Fat: 3

This Tuscan White Bean Soup recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

More Recipes from the Vicki's Vegan Kitchen Cookbook:
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Baby Lima Bean Soup
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Masoor Kidal
Tuscan White Bean Soup
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Simple Ideas for Filling Your Lunchbox
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Earsly Spring Miso Soup
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Greens and Rice Soup
Ruby Red Borscht
My Best Summer Vegetable Soup
Tofu Dumplings
Creamy Pine Nut Gazpacho
Avocado Vichyssoise
Gazpacho Supreme
Don't Get Stick in a Sliced Bread Rut
Avocados Rule!
Vegan Cheese Please
Seitan Subterfuge
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There's Is No Fu Like a Tofu
Beans to the Rescue
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