Pureed beans lend a rich texture without all the fat and calories of creamed soups.
- Portion size 4 servings
- Credits : © CanadianLiving.com
Ingredients
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
- Folate 34.0
- Calcium 7.0
- Vitamin A 1.0
- Vitamin C 12.0
