Tuscan Bean and Vegetable Soup

20 mins (prep 20)
17 ingredients
4 servings
From Cookshelf Healthy Cooking. For a heartier soup, add 12 oz diced cooked chicken. Serve with low-fat pesto sauce (recipe included) and garlic bread. Doesn't that sound just so good?

Categories:  <-30-mins , european , italian , beans , taste~mood , quick , soups-&-stews , savory , vegetable , time-to-make ,
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Serving Size (313.49 g)
Servings 4
Amount per Serving
Calories 110.62 Calories from Fat 10.8
% Daily Value *
Total Fat 1.2g 7.41%
Saturated Fat 0.24g 4.76%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 108.78mg 18.13%
Total Carbohydrate 25.2g 33.6%
Dietary Fiber 4.6 g 73.66%
Sugars 5.72 g %
Protein 4.35g 34.78%
Vitamin A 12463.17IU% Vitamin C 8.44mg%
Calcium 35.22mg% Iron 1.34mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium onion, celery ribs, large carrot, chopped tomatoes, dry red wine, dried oregano, mixed beans, medium zucchini, salt and pepper, large garlic cloves, fresh basil, unsweetened yogurt, low-fat, freshly grated parmesan cheese, salt and pepper