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White Bean Soup

Diabetic.Foodie's picture
Ingredients
  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
  Salt To Taste
Directions

Put the beans and stock in a medium saucepan, bring to the boil, reduce the heat, cover, and simmer for 10 minutes.
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.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Bean

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 832 Calories from Fat 295

% Daily Value*

Total Fat 33 g51.4%

Saturated Fat 5 g24.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2749.2 mg114.6%

Total Carbohydrates 97 g32.4%

Dietary Fiber 34 g135.9%

Sugars 19.6 g

Protein 34 g68.8%

Vitamin A 148.4% Vitamin C 177.1%

Calcium 11.9% Iron 17.4%

*Based on a 2000 Calorie diet

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White Bean Soup Recipe