Italian White Bean Soup (Clean Eating) recipe
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Ingredients
- 4 (14 ounce) cans white kidney beans 4 cups vegetable broth, divided 1 (14.5 ounce) can fire-roasted diced tomatoes (such as Muir Glen®) ½ cup chopped onion 3 cloves garlic, minced 2 teaspoons dried basil ½ teaspoon dried thyme ⅛ teaspoon ground black pepper
Nutrition Info
- 258.4 caloriescarbohydrate: 47.7 gcholesterol: : -fat: 0.9 gfiber: 10.8 gprotein: 15.6 gsaturatedFat: 0.2 gservingSize: -sodium: 320.4 mgsugar: 3.8 gtransFat: : -unsaturatedFat: : -
Directions Italian White Bean Soup (Clean Eating)
Directions
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Combine 1 can of white kidney beans and 2 cups broth in a blender. Blend to a smooth puree and pour into a large saucepan. Add remaining beans, remaining broth, tomatoes, onion, garlic, basil, thyme, and black pepper. Bring soup to a boil over medium-high heat, about 5 minutes. Reduce heat to a simmer, cover, and cook until beans are tender, 10 to 15 minutes.