Tuscan Bean Soup (America's Test Kitchen)

585 mins (prep 480, cooking 105)
17 ingredients
8 servings
From _America's Test Kitchen_ episode 908, "Soups of the Day." Salting the COOKING water makes the beans mealy, but salting the SOAKING water makes the skins more tender but also less likely to break. If you skip the soaking, you will need to cook the beans 45-50 minutes longer.

Categories:  served-hot , italian , seasonal , comfort-food , taste~mood , equipment , soups-&-stews , european , winter , presentation , beans , oven , fall , savory , stove-top ,
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Serving Size (292.22 g)
Servings 8
Amount per Serving
Calories 140.23 Calories from Fat 101.34
% Daily Value *
Total Fat 11.26g 138.64%
Saturated Fat 0.5g 20.05%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 149.16mg 49.72%
Total Carbohydrate 4.68g 12.48%
Dietary Fiber 2.27 g 72.58%
Sugars 0.59 g %
Protein 6.78g 108.42%
Vitamin A 2845.77IU% Vitamin C 20.02mg%
Calcium 139.87mg% Iron 0.62mg%
*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:
table salt, dried cannellini beans, large, celery ribs, medium carrots, medium garlic cloves, diced tomatoes, fresh rosemary


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