White Bean Soup

Author: Canadian Living

Pureed beans lend a rich texture without all the fat and calories of creamed soups.

  • Portion size 4 servings
  • Credits : © CanadianLiving.com

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 2 onions chopped
  • 2 stalks celery diced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 3 1/2 cups vegetable broth
  • 3 1/2 cups chicken stock
  • 1 can white pea beans drained and rinsed
  • 1/2 teaspoon grated lemon rind
  • 2 teaspoons lemon juice
  • 2 green onions finely chopped
  • 2 tablespoons chopped fresh basil

Method

In large saucepan, heat oil over medium heat; cook garlic, onions, celery, thyme and pepper, stirring, for 2 minutes. Reduce heat to medium-low; cover and cook, stirring often, for about 15 minutes or until softened. Stir in stock and beans; bring to boil. Reduce heat; boil gently for 5 minutes.

In blender or food processor, puree soup in batches until smooth. Return to pot; Stir in lemon rind, juice and green onions. Reheat over medium heat until steaming. Sprinkle with basil.

 

Nutritional facts <b>Per serving:</b> about

  • Sodium 995 mg
  • Protein 10 g
  • Calories 205.0
  • Total fat 5 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 32 g

%RDI

  • Iron 18.0
  • Fibre 0.0
  • Folate 34.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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White Bean Soup

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