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$3.69 per serving
Ready in 50 minutes
Spoonacular Score: 97%
Easy Tuscan Bean Soup is a main course that serves 4. One portion of this dish contains roughly 24g of protein, 25g of fat, and a total of 533 calories. For $2.97 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. 465 people have made this recipe and would make it again. A mixture of oregano, cannellini beans beans, celery, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It will be a hit at your Winter event. From preparation to the plate, this recipe takes around 50 minutes. It is brought to you by Simply Recipes. All things considered, we decided this recipe deserves a spoonacular score of 44%. This score is solid. Try Easy Tuscan Bean Soup, Easy Tuscan Bean Soup, and Tuscan White Bean Soup with Broccoli Rabe – a Completely Different Twist on Vegetable Soup for similar recipes.
Read the detailed instructions on Simply Recipes
If you're following a gluten-free diet, make sure your bread (and all other ingredients) is truly gluten free.
Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.
Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.
The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.
When buying celery, make sure the stalks feel firm and the leaves look fresh. Store in your refrigerator's crisper for up to two weeks.
Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.
To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.
Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.
According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.
Beans freeze well, so don't throw out your leftovers!