White Bean Soup With Basil And Tomatoes
|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|
In a large no-stick stock pot over medium heat, heat the oil and saute the onions and garlic for 1 minute, or until tender.
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.
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