Cannellini Bean Soup
Oh what a great recipe! I make it all the time, it is perfect for lunches or light dinners.
Ingredients
| Cannellini beans | 2 Can (20 oz) , rinsed | |
| Onions | 1 Medium , chop | |
| Garlic | 5 Clove (25 gm) , crush | |
| Chicken broth/Vegetable broth | 4 Cup (64 tbs) | |
| Lettuce head | 1 Medium , chop | |
| Extra virgin olive oil | 3 Tablespoon | |
| Grated romano cheese | 1/2 Cup (8 tbs) | |
| Dry white wine | 1/4 Cup (4 tbs) |
Directions
MAKING
1. In a large saute pan pour extra virgin olive oil and saute the onions until translucent.
2. Add crushed garlic and saute for 3 minutes.
3. Add cannellini beans and broth.
4. Cook over medium heat until the beans are tender; mash them to make a creamy soup.
5. Add leafy lettuce greens and cook for about 15 minutes.
6. Add dry white wine and half the cheese. Stir and cook for additional 10 minutes.
SERVING
7. Serve in bowls and sprinkle remaining cheese on top.
NOTE
Add 1 cup water if the soup is too strong in taste.
Recipe Summary
Nutrition Facts
Serving size
Calories 364Calories from Fat 135
% Daily Value*
Total Fat 15 g23.1%
Saturated Fat 3 g15%
Trans Fat 0 g
Cholesterol
Sodium 1175 mg48.96%
Total Carbohydrates 35 g11.7%
Dietary Fiber 10 g40%
Sugars 4 g
Protein 17 g34%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
