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 calories
carbohydrate: 47.7 g
cholesterol: : -
fat: 0.9 g
fiber: 10.8 g
protein: 15.6 g
saturatedFat: 0.2 g
servingSize: -
sodium: 320.4 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

Recipe Yield

8 servings

Recipe Note

When I was diagnosed with rheumatoid arthritis, all I could think of was getting off all of the dangerous prescriptions they put me on. I started on a clean-eating kick and I am now in remission. This is one of my favorite recipes that got me through it.

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