Easy Italian White Bean Soup

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

Minutes

Total Time

00

Minutes

Makes

4

(1

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.
Makes 4 (1 1/3-cup) servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Recipe Fact
The slightly-thickened texture of this fresh-tasting soup comes from mashing the beans, not from a long simmering time.
Ingredient Substitution
Instead of cannellini beans, try great northern or navy beans.
Kitchen Tip
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:

1 Serving (1 1/3 Cups)
  • Calories 265
    • (Calories from Fat 25),
  • Total Fat 3g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 1280mg;
  • Total Carbohydrate 56g
    • (Dietary Fiber 15g,
    • Sugars 6g),
  • Protein 19g;
Percent Daily Value*:
    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.