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White Bean Soup Recipe
|Canned butter beans||13 Ounce, drained, rinsed (1 Can)|
|Vegetable stock||900 Milliliter|
|Olive oil||2 Tablespoon|
|Garlic||3 Clove (15 gm), finely sliced|
|Tomatoes||6 , finely chopped|
|Chopped sage||2 Tablespoon|
|Ground black pepper||To Taste|
Serving size: Complete recipe
Calories 923 Calories from Fat 327
% Daily Value*
Total Fat 37 g57.3%
Saturated Fat 7.1 g35.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2738.8 mg114.1%
Total Carbohydrates 115 g38.3%
Dietary Fiber 45.9 g183.4%
Sugars 20.1 g
Protein 37 g74.3%
Vitamin A 158.4% Vitamin C 180.6%
Calcium 60.1% Iron 61.9%
*Based on a 2000 Calorie diet
Use a slotted spoon to take about a third of the beans from the saucepan and set aside.
Transfer the remaining beans and the cooking liquid to a food processor or blender and process into a smooth puree.
Return the bean puree and the whole beans to the pan.
Heat the oil in a saucepan, add the garlic, and fry gently until golden.
Add the tomatoes and sage, cover the pan, and simmer for 5 minutes.