Tuscan White Bean Soup
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30 Min
Prep : 30 Min
This recipe is inspired by the region of Toscana in Italy.
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8 Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 Tbsp. extra virgin olive oil
2
3 cups loosely packed chopped escarole
3
1 cup chopped cooked ham
4
1 cup matchlike carrot sticks
5
3 cups 25%-less-sodium beef broth
6
1 jar (650 mL) Classico di Basilicata Italian Sausage, Peppers & Onions Pasta Sauce
7
1 can (19 fl oz/540 mL) cannellini beans, rinsed
8
1 cup cooked ditalini pasta
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How do I make it ?
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Step 1
Heat oil in large saucepan on medium heat. Add escarole, ham and carrots; cook 2 to 4 min. or until escarole is wilted, stirring frequently. Step 2
Stir in broth and pasta sauce; simmer on medium-low heat 10 min. Step 3
Add beans and pasta; mix well. Cook 10 min. or until heated through, stirring occasionally. Kraft Kitchen Tips!
Variation
Substitute kale for the escarole and/or pancetta for the ham.
Nutrition
Calories
210
Calories From Fat
0
% Daily Value
Fat 4.5 g
Saturated fat 1 g
5 %
Cholesterol 10 mg
Sodium 930 mg
39 %
Carbohydrate 30 g
Fibre 6 g
Sugars 7 g
Protein 13 g
Vitamin A
35 %
Vitamin C
20 %
Calcium
8 %
Iron
15 %
Servings
8 servings, 1/8 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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