Rustic White Bean Soup Recipe

Be the first to write a review

Rate recipe

Grilling the tomatoes and onion bestows the broth with a unique smoky flavor. This hearty soup is great in the fall.—Johnna Johnson, Scottsdale, Arizona

This recipe is:

Diabetic Friendly

[X]

Rate Rustic White Bean Soup Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Rustic White Bean Soup Recipe

Prep: 30 min. Cook: 20 min.

Yield: 8 Servings

30 20 50

Ingredients

8 large plum tomatoes, cored
1 large onion, cut into 1/2-inch rings
1/4 cup olive oil, divided
2 garlic cloves, minced
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
2 cups water
1/2 cup fresh basil leaves, coarsely chopped
2-1/4 teaspoons balsamic vinegar
3/4 teaspoon salt
1/4 teaspoon pepper

Directions

Using long-handled tongs, moisten a paper towel in cooking oil and lightly coat the grill rack. Brush tomatoes and onion rings with 2 tablespoons olive oil. Grill tomatoes over medium heat for 8-10 minutes or until skins blister, turning frequently; set aside to cool.
Meanwhile, grill onion rings over medium heat for 8-12 minutes or until charred, turning frequently.
Peel off and discard charred skin from tomatoes; coarsely chop tomatoes and onion.
In a large saucepan, saute garlic in remaining oil for 1 minute. Stir in the tomatoes, onion, beans, water and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Stir in the vinegar, salt and pepper. Yield: 8 servings (2 quarts).

Nutritional Facts 1 cup equals 176 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 362 mg sodium, 22 g carbohydrate, 6 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 vegetable.

Originally published as Rustic White Bean Soup in The Taste of Home Cookbook , p66