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HOWARD L. PUCKETT Photo by: HOWARD L. PUCKETT

Tomato-and-White Bean Soup

You can substitute navy beans for the cannellini beans, if preferred.

Cooking Light OCTOBER 1997

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

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.

Nutritional Information

Amount per serving
  • Calories: 297
  • Calories from fat: 22%
  • Fat: 7.2g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1.8g
  • Protein: 18.2g
  • Carbohydrate: 42g
  • Fiber: 5.7g
  • Cholesterol: 4mg
  • Iron: 4.2mg
  • Sodium: 451mg
  • Calcium: 154mg
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Tomato-and-White Bean Soup recipe

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