Cannellini Bean Soup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 225.2
  • Total Fat: 6.3 g
  • Cholesterol: 2.4 mg
  • Sodium: 2,215.6 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 7.1 g
  • Protein: 17.1 g

View full nutritional breakdown of Cannellini Bean Soup calories by ingredient
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Light but filling... Light but filling...
Number of Servings: 12


    6 cups cannellini beans (I used 3- 14.5 oz cans)
    3 Tbsp extra-virgin olive oil + more for drizzling
    2 onions, chopped (about 2 c)
    3 cloves garlic, minced
    5 sm carrots, peeled, halved lengthwise & chopped (about 1.25 cups)
    4 celery stalks, peeled & chopped (about 1.25 cups)
    1/2 cups chopped tomatos, fresh or canned
    1/4 cup fresh basil leaves
    1/4 cup chopped fresh flat-leaf parsley
    10 cups chicken broth (or 1/2 water, 1/2 broth)
    1 tbsp coarse salt
    Freshly grated Parmesan cheese
    Freshly ground balck pepper


Place the olive oil, onions & garlic in a large heavy bottomed pot over medium heat. When the garlic begins to sizzle, after about 30 seconds, add the carrots & celery and contine to cook, stirring, for about 5 minutes. Stir in the tomatos, basil & parsley & cook, stirring occasionally, for an additional 3 minutes.
Add beans, cover with 10 cups broth (or water) and stir to combine. Bring to a boil, reduce heat & simmer, partially covered, at least 1-1/2 hours but up to 2-1/2 hours. Add water if necessary to acheive desired consistency; the soup should be thick. Add the salt halfway through the cooking.
Serve with freshly grated Parmesan cheese & freshly ground black pepper and a drizzle of olive oil.

Number of Servings: 12

Recipe submitted by SparkPeople user DKBCPA.

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