Summery White Bean Soup

Soup is a delicious, nutritious meal that is easy to prep ahead. Plus it is low in calories so we want to keep it fresh and up to date for summer!

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Summery White Bean Soup

Yield 8

Author Judy Doherty

Why not make a bean soup that is gifted with seasonal summer produce for a new twist?

Ingredients

• 1 pound white beans, soaked overnight or use quick soak process (see notes)
• 4 cups water
• 4 cups chicken broth reduced sodium
• 1 can no-salt-added diced tomatoes
• 1 cup diced fresh tomatoes
• 1 carrot sliced
• 1 zucchini, large dice
• 2 cups baby kale
• 1/2 red onion, diced
• 2 garlic cloves
• 2 tablespoons Italian seasoning

Instructions

1. Place all the ingredients in a large Dutch Oven pan and bring to a boil on top of the stove.
2. Reduce the heat to simmer, cover, and cook for 30 minutes.
3. Serve hot with bread and a salad.

Notes

The quick soak method for beans: put them in a pot and cover them with water. Bring to a boil for 2 minutes. Turn off the heat and let them soak for a few hours. As soon as they have enlarged in size they are ready to cook. To cook, replace the water covering by several inches. Cook on medium heat until soft, about 1 hour for white beans. Drain and rinse and they are ready for recipes.

Nutrition Facts

Calories

249.97

Fat

10.78 g

Sat. Fat

5.68 g

Carbs

53.47 g

Fiber

24.69 g

Net carbs

28.78 g

Sugar

12.62 g

Protein

15.09 g

Sodium

515.6 mg

Cholesterol

5.04 mg

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