White Bean Soup with Fresh Tomatos and Basil

By dette

If dinner on the table in 10 minutes sounds appealing to you, try this easy bean soup. It's quick and full of fresh flavors. Serve chunks of semolina bread and cut-up vegetables, such as carrots and elery, to round out the meal.

Ingredients

• 2 tsp olive oil
• 2 garlic cloves, minced
• 1 (19oz) can cannelini (white kidney) beans, rinsed and
• drained
• 2 c. low-sodium chicken broth
• 2 rips plum tomatoes, seeded and chopped
• 1/4 c. basil leaves, shredded, or 1 tsp dried
• 1/4 c. grated Parmesan cheese

Details

Servings 4

Preparation

Step 1

Heat a medium saucepan. Swirl in the oil then add the garlic and saute until fragrant, about 30 seconds. Add the beans and broth. Transfer 1 c. of the mixture to a blender or food processor and puree until smooth.

Return the puree to the saucepan and bring the mixture to a boil. Reduce the heat and simmer, 4-5 mintues. Add the tomaotes and basil; simmer until heated through, 3-4 minutes. Serve with the cheese.


196 cal; 5 g tot fat; 2 g sat fat; 5 mg chol; 369 mg sod; 27 g carb; 8 g fib; 12 g port; 144 mg calc POINTS: 4


Pureeing some of the soup, as we have here, gives a creamy base, while keeping an interesting texture from the unpureed ingredients. Try this trick to thicken any favorite soup, such as black bean or minestrone.