Artichoke, Basil, and White Bean Soup
Per ServingArtichoke, Basil, and White Bean Soup |
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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.