Butter Bean and Sun-Dried Tomato Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 288.4
  • Total Fat: 13.0 g
  • Cholesterol: 2.5 mg
  • Sodium: 1,210.8 mg
  • Total Carbs: 30.9 g
  • Dietary Fiber: 8.8 g
  • Protein: 10.7 g

View full nutritional breakdown of Butter Bean and Sun-Dried Tomato Soup calories by ingredient
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Quick prep - 5 minutes
Cooking Time - 20-25 minutes
Quick prep - 5 minutes
Cooking Time - 20-25 minutes

Number of Servings: 4


    2.5 T Olive Oil
    1 medium Onion, finely chopped
    2 Celery stick, thinly sliced
    2-3 Garlic cloves, minced
    1 can of Butter beans, rinsed x3 and drained
    4-5 T Sun-dried tomato paste
    3 - 3.5 C Vegetable broth/stock (recommend Imagine)
    2 tsp Rosemary (or thyme), finely chopped
    1/4 tsp Salt
    1/2 tsp Pepper
    Parmesan cheese, shaving or grated


Don't burn or overcook garlic, otherwise you will have bitter taste in soup
Use homemade vegetable stock, if possible
Additionally drizzle small amount of good quality EVOO on top of soup before serving
Perfect for lunch with a salad or for heartier meal with crusty bread for dipping into soup


Heat olive oil in pan on medium
Add onion and fry for 3 minutes or until softened
Add celery and cook 2 minutes longer
Add garlic and cook 30 seconds more, stirring constantly
Add butter beans, paste, stock, rosemary, salt and pepper to mixture
Bring to boil on medium-high heat
Reduce heat to medium-low, cover with lid and simmer gently for 15 minutes
Ladle into bowls and grate/shave parmesan cheese on top.

Serving Size: 4 servings

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