Rating: 4 stars
5 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 2

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

Recipe by Cooking Light October 1997

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Credit: HOWARD L. PUCKETT

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

297 calories; calories from fat 22%; fat 7.2g; saturated fat 1.7g; mono fat 2.9g; poly fat 1.8g; protein 18.2g; carbohydrates 42g; fiber 5.7g; cholesterol 4mg; iron 4.2mg; sodium 451mg; calcium 154mg.
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