Tuesday, November 5, 2013

Garlic and White Bean Soup

Sounds exotic, doesn't it? No one will believe it only takes a few minutes to make this delectable soup. Keep canned beans on hand in the pantry and you'll be able to throw this together with only a moment's notice.

Makes 6 servings
(1 cup each serving)

2     1-pound cans white kidney beans (cannellini), rinsed and drained (Yields 2 cups—1¼ pounds—of cooked beans.)
3     cups low-sodium chicken or vegetable broth (or 3 cups of water and 3 packets low-sodium instant chicken- or vegetable-flavored broth mix)
2     cloves garlic, coarsely chopped
2     tablespoons dried parsley flakes
2     teaspoons dried basil
2     tablespoons grated Parmesan cheese
Salt and pepper to taste

Gather Ingredients

In a blender, combine all ingredients, except salt and pepper.

Blend until smooth.

Pour mixture into a medium saucepan.

Heat through and add salt and pepper to taste. Enjoy!

Each Serving Provides 
Calories 91
Total Fat 0.8g
Cholesterol 4mg
Sodium 394mg
Total Carbohydrate 13.3g
Dietary Fiber 3g
Protein 7.4g 

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