Get long-simmered flavor in less time with creamy canned cannellini beans, mashed and blended with basil and plenty of vegetables.
Easy Italian White Bean Soup
- Prep Time 35 min
- Total 0 min
- Servings 4
- Ingredients 9
Ingredients
- 2 (15-oz.) cans cannellini beans, drained, rinsed
- 2 teaspoons olive or vegetable oil
- 2 medium carrots, chopped (1 cup)
- 2 medium stalks celery, thinly sliced (1 cup)
- 1/4 cup chopped onion
- 1 garlic clove, minced
- 3 cups vegetable or chicken broth
- 1 teaspoon dried basil leaves
- 1/8 teaspoon pepper
Instructions
-
Step1Mash 1/2 cup of the drained beans; set aside. Heat oil in large saucepan over medium-high heat until hot. Add carrots, celery, onion and garlic; cook 3 to 4 minutes or until vegetables are crisp-tender, stirring frequently.
-
Step2Add all remaining ingredients including mashed and whole beans. Bring to a boil. Reduce heat; simmer 10 to 12 minutes or until vegetables are tender.
Nutrition
265
Calories
3g
Total Fat
19g
Protein
56g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 1/3 Cups
- Calories
- 265
- Calories from Fat
- 25
- Total Fat
- 3g
- 5%
- Saturated Fat
- 0g
- 0%
- Cholesterol
- 0mg
- 0%
- Sodium
- 1280mg
- 53%
- Total Carbohydrate
- 56g
- 19%
- Dietary Fiber
- 15g
- 60%
- Sugars
- 6g
- Protein
- 19g
% Daily Value*:
- Vitamin A
- 100%
- 100%
- Vitamin C
- 6%
- 6%
- Calcium
- 8%
- 8%
- Iron
- 36%
- 36%
Exchanges:
2 1/2 Starch; 1 1/2 Very Lean Meat; 1/2 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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