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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 Jan. 09, 2013 by Rtwgirl
Delicious and filling soup. I used solely northern white beans and it came out well. Served it to my family who also loved it. This will become a staple for us as it's rich with vitamins and minerals and extremely nutritious. Can't wait to make it again.
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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