Tomato-and-White Bean Soup

Tomato-and-White Bean Soup Recipe
HOWARD L. PUCKETT
You can substitute navy beans for the cannellini beans, if preferred.

Yield:

4 servings (serving size: 2 cups soup and 1 tablespoon cheese)

Recipe from

Nutritional Information

Calories 297
Caloriesfromfat 22 %
Fat 7.2 g
Satfat 1.7 g
Monofat 2.9 g
Polyfat 1.8 g
Protein 18.2 g
Carbohydrate 42 g
Fiber 5.7 g
Cholesterol 4 mg
Iron 4.2 mg
Sodium 451 mg
Calcium 154 mg

Ingredients

2 teaspoons olive oil
1 cup chopped onion
3 garlic cloves, crushed
2 (14.5-ounce) cans no-salt-added whole tomatoes, undrained and chopped
2 (16-ounce) cans cannellini or other white beans, drained
1 (14 1/2-ounce) can fat-free chicken broth
1 tablespoon chopped fresh parsley
3/4 teaspoon dried oregano
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Preparation

Heat oil in a large saucepan over medium heat. Add onion and garlic, and sauté 4 minutes or until tender. Add tomatoes and next 5 ingredients (tomatoes through pepper), and bring to a boil. Reduce heat, and simmer 10 minutes. Ladle into bowls, and sprinkle with cheese.

Note:

October 1997
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