Fresh herbal overtones lift the flavor of this instant soup. White beans make a creamy base for soups, dips, and sauces.
Recipe information
Yield
6 servings
Ingredients
Two 16-ounce cans cannellini (large white beans), drained and rinsed
One 28-ounce can stewed low-sodium tomatoes
2 scallions, green parts only, chopped
2 tablespoons minced fresh cilantro, parsley, or dill, or to taste
1 to 2 teaspoons salt-free herb-and-spice seasoning mix, or to taste
Freshly ground pepper to taste
Preparation
Step 1
Reserve half of the beans and place the rest in a food processor along with the remaining ingredients.
Step 2
Puree until smooth. Transfer to a serving container if serving cold or to a large saucepan if serving hot. Stir in the reserved beans.
Step 3
Serve at once if you’d like this at room temperature, or cover and refrigerate until chilled if desired. If you’d like to serve this warm, heat slowly in a large saucepan, and serve.
nutrition information
Step 4
Calories: 179
Step 5
Total Fat: 0g
Step 6
Protein: 9g
Step 7
Carbohydrate: 34g
Step 8
Cholesterol: 0mg
Step 9
Sodium: 344mg
