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The home economists in our Test Kitchen simmered up this fresh-tasting meatless soup. Hearty with two kinds of beans, it makes a satisfying entree. Round out the meal with Walnut Zucchini Muffins or warm dinner rolls.
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 1-1/2 cups equals 171 calories, 5 g fat (trace saturated fat), 0 cholesterol, 1,047 mg sodium, 25 g carbohydrate, 7 g fiber, 8 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable, 1 fat.
Originally published as Vegetarian White Bean Soup in Simple & Delicious September/October 2006, p43
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Reviewed on Dec. 10, 2011 by jmscoker
My first recipe using white beans. Not my favorite.
Reviewed on Aug. 02, 2011 by andys_girl1823
This soup is absolutely amazing! I like to try to eat healthy but still have my food taste well. It quickly made it onto our regular dinner menu. Occasionally, I like to throw in a couple of handfuls of diced potatoes. I also like to up the healthy factor by using Organic broth and veggies.
Reviewed on Dec. 01, 2009 by jknight0012
Tasty and healthy soup. Makes a great base for anything. For example I have thrown in a cup of cauliflower in the last 15 minutes of cooking. I also like to add an additional can of beans to make the soup heartier.
Reviewed on Mar. 17, 2009 by badgergirl
I didn't include the tomatoes because I'm tired of having tomatoes in soup... instead, I added 1/2 teaspoon garlic powder and 1/2 teaspoon salt to make up for some of the flavor. It was very simple and clean and wholesome... yum.
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