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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. The slightly-thickened texture of this fresh-tasting soup comes from mashing the beans, not from a long simmering time.
Nutrition
Calories 265,Fat 3g,Sodium 1280mg,Carbs 56g,Fiber 15g, Sugar 6g, Protein 19g
Get long-simmered flavor in less time with creamy canned cannellini beans, mashed and blended with basil and plenty of vegetables.
Author:
Good Measure™
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
Directions
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.
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.
Recipe Note
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.
