Chunky Tomato-Bean Soup

Chunky Tomato-Bean Soup

For a satisfying soup with an Italian twist, try this recipe featuring Progresso® cannellini beans and sun-dried tomatoes. It's ready to serve in half an hour.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

6

servings

1
tablespoon olive or vegetable oil
1
large onion, chopped (1 cup)
2
medium carrots, chopped (1 cup)
1/3
cup sun-dried tomatoes in oil, cut into thin strips
2
cans (15 oz each) Progresso® cannellini beans, undrained
2
cans (14.5 oz each) diced tomatoes with basil, garlic and oregano, undrained
1
carton (32 oz) Progresso® chicken broth (4 cups)
1/8
teaspoon pepper
1/4
teaspoon dried thyme leaves
1/2
cup shredded Asiago cheese (2 oz)
  1. In 3-quart saucepan, heat oil over medium heat. Cook onion and carrots in oil about 5 minutes, stirring occasionally, until softened.
  2. Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Cook uncovered 10 to 15 minutes, stirring occasionally, until vegetables are tender. Top individual servings with cheese.
Makes 6 servings

Nutrition Information:

1 Serving (1 Serving (1 1/2 Cups))
  • Calories 330
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 3g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 1880mg;
  • Total Carbohydrate 42g
    • (Dietary Fiber 11g,
    • Sugars 9g),
  • Protein 21g;
Percent Daily Value*:
    Exchanges:
    • 2 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.