HEARTY TUSCAN SOUP

Hearty Tuscan Soup image

The addiction to beans in Tuscany goes back to the 16th century, when one of the Medicis introduced them to his fashionable friends. Beans are almost always an ingredient in hearty soups from this region.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon olive or vegetable oil
1 large clove garlic, finely chopped
2 medium stalks celery, sliced (1 cup)
1/4 cup chopped leeks (white portion only)
1 teaspoon dried basil leaves, crushed
3 cans (14 ounces each) fat-free chicken broth with 33% less sodium
2 medium carrots, sliced (1 cup)
1/2 cup fresh or frozen (thawed) sliced okra
1 1/2 cups chopped cooked chicken breast
1 can (19 ounces) cannellini beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes with Italian-style herbs, undrained

Steps:

Heat oil in 4-quart nonstick Dutch oven over medium-high heat. Cook garlic, celery, leeks and basil in oil 3 to 4 minutes, stirring frequently, until vegetables are tender.
Increase heat to high. Add broth and carrots; cover and heat to boiling. Reduce heat to medium-low. Add okra; cover and simmer 10 minutes.
Stir in remaining ingredients. Cook 6 to 8 minutes or until thoroughly heated. If desired, serve with grated Parmesan cheese.

Nutrition Facts : Calories 240, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1, Fiber 7 g, Protein 23 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 4 g, TransFat 0 g