Artichoke, Basil, and White Bean Soup
Per ServingArtichoke, Basil, and White Bean Soup |
||
|---|---|---|
| Makes: 7 | ||
| Serving Size: 1 cup | ||
| Calories | 205 | |
| Fat | 7 | g |
| Saturated Fat | 0.8 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 27 | g |
| Fiber | 7 | g |
| Sugars | 3 | g |
| Cholesterol | 0 | mg |
| Sodium | 740 mg (without added salt) | |
| Protein | 9 | g |
| Choices: Starch 1, Vegetable 1, Lean meat 1, Fat 1 | ||
- Makes: 7
- Serving Size: 1 cup
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
Ingredients
| 2 | (14-oz.) cans artichoke hearts, drained | |
| 2 | (15-oz.) cans cannellini beans | |
| 2 | Tbsp. | olive oil |
| 6 | garlic cloves, minced | |
| 1 | cup | minced onion |
| 4 | cups | low-fat, reduced-sodium chicken broth |
| 1/2 | cup | minced basil |
| 1/4 | tsp. | crushed red pepper |
| Fresh ground pepper and salt to taste | ||
| 1/4 | cup | toasted slivered almond |
Directions
- Puree the artichoke hearts and beans together in a food processor or blender. Set aside.
- In a saucepot over medium-high heat, heat the oil. Add the garlic and onion and sauté for 5 minutes.
- Add the puree and broth and bring to a simmer. Add the basil, crushed red pepper, salt, and pepper. Heat for 3 minutes. Garnish each serving with almonds.
