White Beans Soup

prep time:: 30 min
total time:: 30 min

Makes 4-6 servings

Monika Hoyt

ingredients

1 tablespoon olive oil
1 lg yellow onion, chopped
4-8 garlic cloves, peeled and minced to taste
12 oz canned chopped tomatoes, drained
salt and pepper to taste
2 15-oz cans cooked cannelloni beans (or northern white beans), rinsed
2 cups fat-free chicken broth
1 lg handful fresh basil (10 leaves)
1/4 (or less) cup of lemon juice

directions

Preparation

Heat oil in a large, heavy soup pot. Saute onion and garlic over low to medium heat until soft, about 10-15 minutes. Add tomatoes and salt, simmer about 10 min; add beans and broth. Simmer 5-10 min more. Just before serving, add basil, lemon juice, and pepper, stir well to combine. Enjoy immediately, or let flavors blend at room temperature overnight. Refrigerate, covered, for up to a week or freeze for up to 6 months.

Nutrition

nutrition info: score per serving (1 heaping cup): 270 cal, 13 percent fat (4 grams; <1 g saturated), 64 percent carbs (43g), 23 percent protein (16 g), 11 g fiber, 147 mg calcium, 241 mg sodium.

Source: Monika