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Published on March 05, 2014

Italian White Bean Soup

March 5, 2014

Cannellini beans (Great Northern Beans)Ingredients

  • 2 (14.5-ounce) cans white kidney beans (cannellini) or Great Northern beans, drained and rinsed; OR 3 cups cooked dry beans
  • 4 cups non-fat, reduced sodium chicken broth, divided
  • ½ cup chopped onion
  • 3 cloves garlic, minced
  • 1 (16-ounce) can diced tomatoes with no salt, undrained; OR 4 to 6 fresh plum tomatoes, peeled and chopped
  • 2 teaspoons dried basil
  • 1 ¼ teaspoons dried thyme leaves
  • 1/8 teaspoon pepper

Directions

Combine one can of beans with two cups of the broth in a blender or food processor and blend until a smooth puree.

Transfer to a large saucepan. Stir in remaining ingredients.

Bring to a boil over high heat, then reduce heat and simmer, covered, about 10 to 15 minutes, or until beans and tomatoes reach desired tenderness.

Makes 4 servings.

Nutritional Facts/serving

203 calories; 1g total fat (<1g saturated fat); 37g carbohydrate; 12g protein; 10g dietary fiber; 744mg sodium.

 

Monica Klemm, RD, LDN
Clinical Nutrition Manager

Source: Courtesy of American Institute for Cancer Research; adapted slightly. For more information about diet and cancer prevention, visit www.aicr.org

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