Super-Fast Herbed White Bean Soup

By dette

Don't be gooled by this easy reipce. With fresh rosemary, parsley, and extra virgin olive oil, you'll tast Tuscany in a bowl.

Ingredients

• 2 cans (15.5 oz each) cannellini beans, rinsed and drained
• 1 can (14.5) low-sodium chicken broth
• 1/4 c. chopped parsely
• 3/4 t. finely chopped rosemary
• 1/4 t. ground black pepper
• 1/4 t. salt
• 1/3 c. water
• 1 tbsp lemon juice
• 4 t. extra virgin olive oil

Preparation

Step 1

In a blender, combine 1 can of the beans, the broth, parsley, rosemary, pepper, and salt. puree until smaooth. Transfer to a small saucepan and add the second can of beans and the water. Bring to a boil. Remove from the ehat, stir in lemon juice, and spoon into 4 bowls. Drizzle each with 1 t. of the oil.

171 cal; 7 g prot; 22 g carb; 6 g tot fat; 1 g sat fat; 2 mg chol; 6 g diet fib; 516 mg sod