- 2 1/2 cups organic vegetable broth
- 2 cups shelled fresh butter beans
- 3/4 cup chopped onion
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 basil sprig
- 1 garlic clove, crushed
- 1 tablespoon fresh lemon juice
- 1/4 cup fresh corn kernels
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped fresh basil leaves
- 1 tablespoon extra-virgin olive oil
- calories 202
- fat 2.3 g
- satfat 0.4 g
- monofat 1.3 g
- polyfat 0.4 g
- protein 10.9 g
- carbohydrate 35.5 g
- fiber 10.9 g
- cholesterol 0.0 mg
- iron 3.3 mg
- sodium 254 mg
- calcium 48 mg
How to Make It
Combine first 7 ingredients in a medium saucepan over medium heat; bring to a simmer. Cover and cook 40 minutes or until beans are tender. Discard basil sprig. Reserve 1/4 cup beans; set aside.
Place remaining bean mixture in a blender; add juice. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Cool slightly; refrigerate 2 hours or until chilled.
Heat a small nonstick skillet over medium-high heat. Add corn; sauté 2 minutes or until browned. Combine reserved 1/4 cup beans, corn, red pepper, chopped basil, and oil in a small bowl. Divide soup evenly among 8 bowls; top with corn mixture.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.