Low-Fat Bean And Basil Soup Recipe

Name: Low-Fat Bean And Basil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 c. chicken stock or low sodium broth; 2 c. chopped canned tomatoes and liquid (28 oz. can); 1 medium onion, chopped; 1/2 tsp. oregano; 4 c. cooked cannellini beans (rinsed if canned); 1 large garlic clove; 1/2 c. fresh basil leaves; 2 tsp. olive oil; salt and pepper to taste; 1 c. ditalini or tubetti

Servings: persons

4 c. chicken stock or low sodium broth
2 c. chopped canned tomatoes and liquid (28 oz. can)
1 medium onion, chopped
1/2 tsp. oregano
4 c. cooked cannellini beans (rinsed if canned)
1 large garlic clove
1/2 c. fresh basil leaves
2 tsp. olive oil
salt and pepper to taste
1 c. ditalini or tubetti

1
Bring stock to boil.
2
Add tomatoes, onion and oregano; simmer for 10 minutes.
3
Add beans; cook until onion is tender.
4
Add garlic, basil and oil.
5
With slotted spoon, remove half the beans and vegetables; puree until smooth.
6
Stir back into soup.
7
Cook pasta 6 minutes; drain and reserve 1 cup of cooking water.
8
Stir pasta into soup.
9
Add some reserved water if soup is too thick.

798

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 c. chicken stock or low sodium broth, 2 c. chopped canned tomatoes and liquid (28 oz. can), 1 medium onion, chopped, 1/2 tsp. oregano, and more.

Yes, Low-Fat Bean And Basil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Low-Fat Bean And Basil Soup

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