Get long-simmered flavor in less time with creamy canned cannellini beans, mashed and blended with basil and plenty of vegetables.
(15-oz.) cans cannellini beans, drained, rinsed
teaspoons olive or vegetable oil
medium carrots, chopped (1 cup)
medium stalks celery, thinly sliced (1 cup)
cup chopped onion
garlic clove, minced
cups vegetable or chicken broth
teaspoon dried basil leaves
Mash 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.
Add all remaining ingredients including mashed and whole beans. Bring to a boil. Reduce heat; simmer 10 to 12 minutes or until vegetables are tender.
The slightly-thickened texture of this fresh-tasting soup comes from mashing the beans, not from a long simmering time.
Instead of cannellini beans, try great northern or navy beans.
Short on prep time? Use 1 cup of shredded carrots in place of chopped carrots. Look for shredded carrots with the precut vegetables in the grocery store's produce department.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 1/3 Cups
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 1/2 Starch; 1 1/2 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.