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
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
Total Fat 0.8g
Total Carbohydrate 13.3g
Dietary Fiber 3g
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