Easy Italian White Bean Soup

Get long-simmered flavor in less time with creamy canned cannellini beans, mashed and blended with basil and plenty of vegetables.

  • Prep Time 35 min
  • Total Time 0 min
  • Servings 4

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
  • 1 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.
  • 2 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/3 Cups
Calories
265
(
Calories from Fat
25),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
1280mg
1280%;
Total Carbohydrate
56g
56%
(Dietary Fiber
15g
15%
  Sugars
6g
6%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
6%;
Calcium
8%;
Iron
36%;
Exchanges:
2 1/2 Starch; 1 1/2 Very Lean Meat; 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.