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White Bean Soup With Basil And Tomatoes Recipe
|Extra virgin olive oil||1⁄2 Teaspoon|
|Chopped onions||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Defatted chicken stock||2 Cup (32 tbs)|
|Water||2 Cup (32 tbs)|
|Canned beans||15 Ounce, rinsed and drained (1 Can, White Navy Or Cannellini)|
|Potato||1 Large, peeled and diced|
|Chopped fresh oregano||1 Teaspoon|
|Black pepper||To Taste|
|Chopped tomatoes||1⁄4 Cup (4 tbs)|
|Chopped basil||2 Tablespoon|
Serving size: Complete recipe
Calories 815 Calories from Fat 44
% Daily Value*
Total Fat 5 g7.6%
Saturated Fat 0.79 g3.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3098.7 mg129.1%
Total Carbohydrates 151 g50.2%
Dietary Fiber 30.4 g121.6%
Sugars 6.5 g
Protein 50 g100.7%
Vitamin A 41.2% Vitamin C 130.3%
Calcium 51.2% Iron 76.5%
*Based on a 2000 Calorie diet
Add the stock, water, beans, potatoes and oregano.
Cover, reduce the heat and simmer for 15 minutes, or until the potatoes are tender.
Transfer three-fourths of the soup to a blender or food processor fitted with the steel blade; puree.
Pour the puree back into the pot with the remaining soup and heat through.
Add salt and pepper to taste.
Stir in the tomatoes and basil just before serving.