Diabetes Forecast

Get Diabetes Forecast Image

The Healthy Living Magazine

Fresh Greens Soup With White Beans, Basil, and Tomatoes

Per Serving

Fresh Greens Soup With White Beans, Basil, and Tomatoes

Makes: 8
Serving Size: 3/4 cup
Calories 115
Fat 4 g
Saturated Fat 0.9 g
Trans Fat 0 g
Carbohydrate 16 g
Fiber 4 g
Sugars 4 g
Cholesterol 5 mg
Sodium 195 mg (without added salt)
Protein 5 g
Choices: Starch 0.5, Vegetable 1, Fat 1
  • Makes: 8
  • Serving Size: 3/4 cup
  • Preparation Time: 20 minutes
  • Cooking Time: 35 minutes


1 1/2 Tbsp. olive oil
1 large leek (about 6 oz.), cleaned, white part only, chopped (1/2 cup)
1 med. onion (6 oz.), chopped (about 1 cup)
4 garlic cloves, minced
2 small carrots, peeled and diced
3 Tbsp. minced fresh parsley
1/4 lb. green Swiss chard, finely sliced (about 2 1/2 cups)
3 small tomatoes, seeded and diced (about 1 3/4 cups)
6 cups low-sodium vegetable broth
pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper to taste
1 can (15.5 oz.) white beans, drained
1/4 cup sliced fresh basil
1/4 cup freshly grated Parmesan cheese


  1. Heat the oil in a large saucepan over medium heat. Add the leeks, onions, garlic, and carrots, and sauté for about 6 to 7 minutes, or until the onions are soft, stirring occasionally. Add in the parsley, and sauté for 2 minutes.
  2. Add in the Swiss chard, and sauté for 2 minutes. Add in the tomatoes, and sauté for 2 minutes. Pour in the broth and the crushed red pepper flakes. Season with salt and pepper. Bring to a boil, lower the heat, and simmer for 10 minutes.
  3. Add in the beans and basil, and simmer for 5 minutes. Garnish each bowl with Parmesan cheese.
Note: Can be made a day or two in advance. Garnish just before serving.

Recipe Finder

Show me recipes in: