Italian White Bean Soup (veggie)
Italian White Bean Soup
2 cans (15.5 oz. each) white kidney beans (cannellini) or Great Northern beans, drained and rinsed
4 cups broth, divided (veggie or chicken broth)
1/2 cup chopped onion
2 cloves garlic, minced
1 can (16 oz.) whole tomatoes with no salt, undrained, chopped or 4-6 fresh plum tomatoes
2 tsp. dried basil
1/2 tsp. dried thyme leaves
1/8 tsp. white pepper
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. Per serving: 203 calories, 1 g. total fat (<1 g. saturated fat), 37 g. carbohydrate, 12 g. protein, 10 g. dietary fiber, 744 mg. sodium.