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Creamy White Bean Soup with Basil and Olive Oil
15 min prep time
40 min cook time
6servings
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.
15 min prep time
40 min cook time
6servings
About 1 cup
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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.
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Add the basil and lemon juice, season to taste with salt.
Nutrition facts
6 Servings
-
Serving Size
About 1 cup
- Amount per serving Calories 100
- % Daily value*
-
Total Fat
2.5g
3%
- Saturated Fat 0g 0%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 370mg 16%
-
Total Carbohydrate
15g
5%
- Dietary Fiber 5g 18%
- Total Sugars 3g
- Added Sugars 1g 2%
- Protein 4g
- Potassium 340mg 7%
Ingredients
Extra Virgin Olive Oil
1 tbsp
medium onion (chopped)
1/2 med
garlic (minced)
2 clove
ripe tomato (chopped)
1 med
dried oregano (dried)
2 tsp
1 crushed red pepper flakes
1 l
cannellini beans (20-ounce jar, drained and rinsed)
1 oz
low sodium vegetable broth (low-sodium)
4 cup
fresh basil leaves (minced)
6 g
Juice of 1 fresh lemon
1 med
Sea salt, to taste
1/2 tsp
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