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Chunky Tomato-Bean Soup

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  • Prep 30 min
  • Total 30 min
  • Servings 6
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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.
Updated Aug 10, 2011
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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)
Make With
Progresso Broth

Steps

  • 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

330 Calories, 8g Total Fat, 21g Protein, 42g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 Serving (1 1/2 Cups)
Calories
330
Calories from Fat
70
Total Fat
8g
13%
Saturated Fat
3g
16%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
1880mg
78%
Potassium
1150mg
33%
Total Carbohydrate
42g
14%
Dietary Fiber
11g
46%
Sugars
9g
Protein
21g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
25%
25%
Calcium
25%
25%
Iron
35%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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