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Tuscan Bean Soup Recipe

Tuscan Bean Soup Recipe made with Truvia

This flavorful, veggie-packed soup comes together in only 30-minutes. Serve with grated Parmesan cheese and a side of bread for a hearty meal on a chilly day. This reduced-sugar soup contains 7% fewer calories* and 33% less sugar* than the full-sugar version and can be a part of a diabetic friendly meal plan.** Makes 10 servings.

Serving size: 1 cup

Calories: 120 Calories

****Erythritol value may vary based on your choice of sweetener

Ingredients

  • 2 Tbsp extra virgin olive oil

  • 1 medium yellow onion, diced

  • 2 carrots, diced

  • 1 cup zucchini, diced

  • 1 cup yellow squash, diced

  • 4 garlic cloves, pressed

  • 1⁄4 tsp red pepper flakes

  • 1⁄4 tsp dried thyme

  • 1⁄2 tsp dried rosemary

  • 4 cups unsalted chicken broth

  • 2 (15oz) cans cannellini beans, drained and rinsed

  • 1 (14.5oz) can no salt added diced tomatoes

  • 2 cups kale, chopped (ribs removed)

  • 3 tsp salt

  • 1 tsp black pepper

  • 1 1⁄2 tsp of zero-calorie Truvia Original Calorie-Free Sweetener Spoonable Jar***

  • 5 tsp white wine vinegar

***or 2 zero-calorie Truvia Original Calorie-Free Sweetener Packets

Directions

  • 1.

    Heat extra-virgin olive oil in a large Dutch oven over medium-high heat. Add onion, carrots, celery, zucchini, and squash. Sauté for 5 minutes.

  • 2.

    Add garlic, red pepper flakes, thyme, and rosemary. Stir to combine. Cook for another minute.

  • 3.

    Add broth, beans, and tomatoes. Stir to combine.

  • 4.

    Bring to a boil over high heat, add kale, and stir to combine. Reduce heat to low, cover, and simmer for 15 minutes.

  • 5.

    Remove cover and partially puree the soup using an immersion blender to thicken. If you don’t have an immersion blender, puree half of the soup in a regular blender making sure the soup cools before blending to avoid the hot contents exploding out of the blender.

  • 6.

    Add salt, pepper, Truvia Original Sweetener, and white wine vinegar. Stir to combine.

  • 7.

    Serve with grated Parmesan cheese and crusty bread.

*This soup has 120 calories and 2 grams of sugar per serving, compared to the full-sugar version that has 130 calories and 3 grams of sugar per serving.

**Please consider in the context of your own personal diabetes plan.

Nutrition Per Serving

Calories 120
Total Fat 2.5g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 590mg
Total Carbohydrate 20g
Dietary Fiber 5g
Sugars 2g
Erythritol**** 0g
Protein 7g
Vitamin A 90% DV
Vitamin C 50% DV
Calcium 8% DV
Iron 15% DV
Tuscan Bean Soup Recipe

Serving size: 1 cup
Calories: 120 Calories

Ingredients

  • 2 Tbsp extra virgin olive oil

  • 1 medium yellow onion, diced

  • 2 carrots, diced

  • 1 cup zucchini, diced

  • 1 cup yellow squash, diced

  • 4 garlic cloves, pressed

  • 1⁄4 tsp red pepper flakes

  • 1⁄4 tsp dried thyme

  • 1⁄2 tsp dried rosemary

  • 4 cups unsalted chicken broth

  • 2 (15oz) cans cannellini beans, drained and rinsed

  • 1 (14.5oz) can no salt added diced tomatoes

  • 2 cups kale, chopped (ribs removed)

  • 3 tsp salt

  • 1 tsp black pepper

  • 1 1⁄2 tsp of zero-calorie Truvia Original Calorie-Free Sweetener Spoonable Jar***

  • 5 tsp white wine vinegar

***or 2 zero-calorie Truvia Original Calorie-Free Sweetener Packets

Directions

  • 1.  

    Heat extra-virgin olive oil in a large Dutch oven over medium-high heat. Add onion, carrots, celery, zucchini, and squash. Sauté for 5 minutes.

  • 2.  

    Add garlic, red pepper flakes, thyme, and rosemary. Stir to combine. Cook for another minute.

  • 3.  

    Add broth, beans, and tomatoes. Stir to combine.

  • 4.  

    Bring to a boil over high heat, add kale, and stir to combine. Reduce heat to low, cover, and simmer for 15 minutes.

  • 5.  

    Remove cover and partially puree the soup using an immersion blender to thicken. If you don’t have an immersion blender, puree half of the soup in a regular blender making sure the soup cools before blending to avoid the hot contents exploding out of the blender.

  • 6.  

    Add salt, pepper, Truvia Original Sweetener, and white wine vinegar. Stir to combine.

  • 7.  

    Serve with grated Parmesan cheese and crusty bread.
Tuscan Bean Soup is rated 4.9 out of 5 by 18.
Rated 5 out of 5 by from So many veggies!! I love this recipe! It is so easy as you basically just keep throwing things in. It's hearty and filling and the whole family loved it! Also it has so many veggies--a great way to use kale!
Date published: 2017-01-27
Rated 5 out of 5 by from low/no salt heart healthy recipe remix! Replace chicken broth with no salt chicken bouillon . Replace salt with white pepper. Added cinnamon basil from garden! Reviewed as part of sweepstakes/contest
Date published: 2017-01-15
Rated 5 out of 5 by from Comfort In A Bowl I love soups and this recipe did not disappoint! Absolutely delicious!! Everyone asked for seconds and it tasts even better the next day. I always make double batches!!
Date published: 2017-01-06
Rated 5 out of 5 by from A warm bowl of soup on a cold evening This soup is absolutely delicious, and warms you right up when feeling a chill in the air. This is now a favorite in our home as its easy to make, yet so yummy and filling. The hint of Truvia sweetener really balances the taste.
Date published: 2017-01-05
Rated 5 out of 5 by from Tasty dish Nice hearty winter meal. Healthy ingredients and easy to prepare. Everyone in family agree to prepare again.
Date published: 2017-01-05
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