white bean soup
- Number of Servings: 4
Ingredients
Pesto:1 garlic clove, minced1 tbsp minced fresh basil1 tbsp minced fresh parsley1 tbsp parmesan cheese1 tbsp olive oilSoup:2 tsp olive oil1 cup celery, chopped2 med. carrots, chopped1 can tomatoes, pureed2 1/2 cups chicken broth1/4 tsp dried basil2 cans white beans, drained and rinsed
For Pesto, combine garlic, basil, parley, cheese, and oil in a small bowl. Using the back of a spoon, mash into a paste.
For Soup, heat oil in a large saucepan over medium heat. Add celery and carrots saute 5 minutes. Add tomatoes, broth, and basil bring to boil. Reduce heat and simmer covered 10 minutes. Add beans and simmer 3 minutes or until heated through. Garnish each serving with the pesto if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user 1TRACYT.
For Soup, heat oil in a large saucepan over medium heat. Add celery and carrots saute 5 minutes. Add tomatoes, broth, and basil bring to boil. Reduce heat and simmer covered 10 minutes. Add beans and simmer 3 minutes or until heated through. Garnish each serving with the pesto if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user 1TRACYT.
Nutritional Info Amount Per Serving
- Calories: 327.2
- Total Fat: 8.6 g
- Cholesterol: 2.6 mg
- Sodium: 1,867.8 mg
- Total Carbs: 44.8 g
- Dietary Fiber: 13.1 g
- Protein: 21.2 g
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