Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Home 
Recipes
Yield: Serves 3. Each serving: 1 cup
Recipes
Garlic White Bean Soup
| Nutrition Information | |
| Calories: | 206 |
| Total Fat: | 4.1g |
| Saturated Fat: | 1g |
| Trans Fat: | 0g |
| Cholesterol: | 17mg |
| Sodium: | 226mg |
| Carbohydrates: | 28.6g |
| Dietary Fiber: | 7g |
| Sugars: | 5.4g |
| Protein: | 15.3g |
| Vitamin A: | 789.7iu (15%) |
| Vitamin C: | 23.8mg (39%) |
| Calcium: | 134mg (13%) |
| Iron: | 3.9mg (21%) |
1 teaspoon olive oil
1 tablespoon minced garlic
15 ounce can white beans, drained and rinsed
1-1/2 cups chicken broth
1 teaspoon Italian seasoning
3 diced tomatoes
Garnish:
Fresh cracked black pepper
4 Tablespoon grated parmesan cheese
Heat a Dutch Oven style pan over medium high heat. Add the oil and saute the garlic until golden brown.
Add the beans, broth, and Italian seasoning and bring to a boil. Reduce heat to simmer and cook until liquid starts to thicken, about 5 minutes.
Puree the soup with a hand held blender or in a blender in small batches - be careful because it is hot.
Put back on the stove and add the diced tomatoes. Reheat and serve in bowls. Garnish each serving with a sprinkle of fresh cracked black pepper and grated parmesan cheese.
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!