Tuscan White Bean & Tomato-Basil Soup Recipe
Wonderful light Italian Bean Soup to make year round.
Ingredients
- Two- 15.5 ounce can white beans (drained, rinsed)
- 20 ounce San Marzano whole tomatoes
- 10 ounce can Diced Tomatoes
- 1/2 cup low sodium vegetable stock or broth
- Several Fresh Basil Leaves
- one teaspoon black pepper
- one teaspoon garlic salt
Directions
- In a large soup pot add whole tomatoes (do not break them up), diced tomatoes, stir to mix on medium heat. Add black pepper, garlic salt and stir, cook 10 minutes ( you will notice the San Marzano tomatoes break-up a bit, that's fine)
- Add rinsed white beans, stir gently, cover and lower heat to simmer, cook additional 10 minutes. Add fresh basil leaves and stir gently.
- Serve and enjoy.
- Freezes well, allow to completely cool down and store in freezer safe containers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 298g | |
| Recipe makes 4 servings | |
| Calories 264 | |
| Calories from Fat 6 | 2% |
| Total Fat 0.72g | 1% |
| Saturated Fat 0.19g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 197mg | 8% |
| Potassium 1102mg | 31% |
| Total Carbs 49.71g | 13% |
| Dietary Fiber 11.2g | 37% |
| Sugars 2.19g | 1% |
| Protein 16.51g | 26% |
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Reviews
July 23, 2016
I love everything about this recipe! thanks for sharing!1 replyI've cooked/tasted this recipe!
