Ina Garten's Cannellini Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Garlic, 2 cloves, crushedSwanson Chicken Broth 99% Fat Free, 4 cupsChickpeas (garbanzo beans), 4 cups, canned/rinsedOlive Oil, .25 cupSalt, 2 tbsp,KosherOnions, raw, 4 cup, choppedPepper, black, .50 tspRosemary, 1 fresh sprigBay Leaf, 1 whole
Pour olive oil into your soup pot (I use an enameled cast iron pot). When oil is heated, pour in your chopped onions and sautee until softened. Add in garlic and sautee for another 2-3 minutes. Add in all remaining ingredients. Simmer for up to 30 minutes. When beans are softened, use a food processor or immersian blender to blend all ingredients. You can leave some bits or make it a completely creamy soup. You can also lessen the amount of chicken stock if you want a thicker soup. I added in herbes de provence for extra flavor.
Serving Size: 6 1-cup servings
Serving Size: 6 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 320.4
- Total Fat: 11.0 g
- Cholesterol: 3.3 mg
- Sodium: 3,447.5 mg
- Total Carbs: 46.8 g
- Dietary Fiber: 9.1 g
- Protein: 9.9 g
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