ITALIAN WHITE BEAN SOUP RECIPE RECIPES

ITALIAN WHITE BEAN SOUP (CLEAN EATING) RECIPE | ALLRECIPES

Italian White Bean Soup (Clean Eating) Recipe | Allrecipes image

When I was diagnosed with rheumatoid arthritis, all I could think of was getting off all of the dangerous prescriptions they put me on. I started on a clean-eating kick and I am now in remission. This is one of my favorite recipes that got me through it.

Provided by princessgertie

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 8

Ingredients

4 (14 ounce) cans white kidney beans
4 cups vegetable broth, divided
1 (14.5 ounce) can fire-roasted diced tomatoes (such as Muir Glen®)
½ cup chopped onion
3 cloves garlic, minced
2 teaspoons dried basil
½ teaspoon dried thyme
? teaspoon ground black pepper

Steps:

Combine 1 can of white kidney beans and 2 cups broth in a blender. Blend to a smooth puree and pour into a large saucepan. Add remaining beans, remaining broth, tomatoes, onion, garlic, basil, thyme, and black pepper. Bring soup to a boil over medium-high heat, about 5 minutes. Reduce heat to a simmer, cover, and cook until beans are tender, 10 to 15 minutes.

Nutrition Facts : Calories 258.4 calories, CarbohydrateContent 47.7 g, FatContent 0.9 g, FiberContent 10.8 g, ProteinContent 15.6 g, SaturatedFatContent 0.2 g, SodiumContent 320.4 mg, SugarContent 3.8 g

HEARTY ITALIAN WHITE BEAN SOUP RECIPE: HOW TO MAKE IT

Hearty Italian White Bean Soup Recipe: How to Make It image

A bowlful of this soup is so satisfying, it's hard to believe it's actually good for you, too. I crave it all the time. With lots of beans and potatoes, it's filling and even hits the spot with meat lovers. —Kristina Krummel, Elkins, Arkansas

Provided by Taste of Home

Categories Dinner Lunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 medium potato, peeled and cut into 1/2-inch cubes
2 medium carrots, chopped
1 medium onion, chopped
2 celery ribs, chopped
1 medium zucchini, chopped
1 teaspoon finely chopped seeded jalapeno pepper
1 can (15-1/2 ounces) navy beans, rinsed and drained
2 to 2-1/2 cups vegetable or chicken broth
1 can (8 ounces) tomato sauce
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme

Steps:

In a Dutch oven, heat oil over medium-high heat. Add potato and carrots; cook and stir 3 minutes. Add onion, celery, zucchini and jalapeno; cook and stir 3-4 minutes or until vegetables are crisp-tender., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until vegetables are tender.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

Nutrition Facts : Calories 164 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 714mg sodium, CarbohydrateContent 29g carbohydrate (5g sugars, FiberContent 6g fiber), ProteinContent 8g protein.

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