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Easy Italian White Bean Soup

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Easy Italian White Bean Soup
  • Prep 35 min
  • Total 0 min
  • Servings 4
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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.

Tips from the Betty Crocker Kitchens

  • tip 1
    The slightly-thickened texture of this fresh-tasting soup comes from mashing the beans, not from a long simmering time.
  • tip 2
    Instead of cannellini beans, try great northern or navy beans.
  • tip 3
    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

265 Calories, 3g Total Fat, 19g Protein, 56g Total Carbohydrate, 6g Sugars

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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