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 min
  • Total Time 30 min
  • Servings 6

Ingredients

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (1 1/2 Cups)
Calories
330
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
1880mg
1880%;
Total Carbohydrate
42g
42%
(Dietary Fiber
11g
11%
  Sugars
9g
9%
),
Protein
21g
21%
;
% Daily Value*:
Vitamin A
80%;
Vitamin C
25%;
Calcium
25%;
Iron
35%;
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.