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How to Make Creamy White Bean Soup with Basil and Olive Oil
White bean soup is a Tuscan classic. White beans are a great source of fiber. Use jarred white beans if available—they are superior to canned.
6servings
1/6 recipe
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Step-By-Step Instructions:
- Heat oil in a large skillet saucepot over medium heat. Sauté the onion and garlic for 1 minute, stirring often.
- Add the tomato, oregano and crushed chili flakes. Continue to sauté for another minute. Add the beans and broth. Bring to a boil, lower to a simmer and cook uncovered for 35 minutes until smooth and creamy.
- Add the basil and lemon juice, season to taste with salt.
Nutrition facts
6 Servings
-
Serving Size
1/6 recipe
- Amount per serving Calories 115
-
Total Fat
2.5g
- Saturated Fat 0.4g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 200mg
-
Total Carbohydrate
18g
- Dietary Fiber 6g
- Total Sugars 4g
- Added Sugars 0g
- Protein 5g
- Potassium 425mg
- Phosphorous 0mg
Ingredients
Extra Virgin Olive Oil
1 tbsp
medium onion (chopped)
1/2
garlic (minced)
2 clove
ripe tomato (chopped)
1
dried oregano (dried)
2 tsp
crushed red pepper flakes
1 pinch
cannellini beans (20-ounce jar, drained and rinsed)
1
low sodium vegetable broth (low-sodium)
4 cup
fresh basil leaves (minced)
6
Juice of 1 fresh lemon
1
Sea salt, to taste
1
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