Tuscan Bean Soup

Experience the flavor nuances of Tuscany in this soup that's packed with vegetables and cannellini beans, then well spiced with lemon powder, red pepper flakes, bay leaf, thyme, rosemary and more.

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1. In a medium saucepan, combine 3 1/2 cups water and chicken broth powder. As the liquid heats, whisk until smooth.

2. Once simmering, add lemon powder, dried vegetable soup blend, tomato flakes and red pepper flakes, if desired. Gently simmer for about five minutes until dehydrated vegetables begin to re-hydrate and become plump.

3. Add remaining spices, bay leaf and beans and turn heat to low. Cook 5 to 10 minutes, until spices are open and aromatic and beans are cooked through.

4. Remove bay leaf and garnish with optional toppings.

5. Serve hot with fresh, warm bread, if desired.


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