Tuscan White Bean and Garlic Soup
- Number of Servings: 4
Ingredients
1 tablespoon olive oil2 shallots, chopped1 sage leaf2 (15-ounce) cans cannelloni beans, drained and rinsed4 cups low-sodium chicken broth4 cloves garlic, cut in 1/21/2 cup cream1/2 teaspoon freshly ground black pepper
Place a medium, heavy soup pot over medium heat. Add the olive oil and shallot. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until the garlic is softened, about 10 minutes. Pour the soup into a large bowl. Carefully ladle 1/3 to 1/2 of the soup into a blender and puree until smooth. Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended. Pour the blended soup back into the soup pan. Puree the remaining soup. Once all the soup is blended and back in the soup pan, add the cream and the pepper.
Number of Servings: 4
Recipe submitted by SparkPeople user PERIWINKLEJENN.
Number of Servings: 4
Recipe submitted by SparkPeople user PERIWINKLEJENN.
Nutritional Info Amount Per Serving
- Calories: 222.2
- Total Fat: 6.9 g
- Cholesterol: 11.2 mg
- Sodium: 1,123.5 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 9.1 g
- Protein: 11.2 g
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