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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.

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

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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

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.

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View Full Nutrition Information

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.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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