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Easy Italian White Bean Soup

Easy Italian White Bean Soup
  • Prep 35 min
  • Total 0 min
  • Servings 4
Get long-simmered flavor in less time with creamy canned cannellini beans, mashed and blended with basil and plenty of vegetables.
Updated May 10, 2010

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

Steps

  • 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.

  • 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 Facts

Serving Size: 1 1/3 Cups
Calories
265
Calories from Fat
25
Total Fat
3g
5%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
1280mg
53%
Total Carbohydrate
56g
19%
Dietary Fiber
15g
60%
Sugars
6g
Protein
19g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
6%
6%
Calcium
8%
8%
Iron
36%
36%
Exchanges:
2 1/2 Starch; 1 1/2 Very Lean Meat; 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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