Clean eating is all about the vegetables; this Italian white bean soup is made with diced tomatoes and plenty of garlic.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
258 Calories
Recipe Instructions
Step 1
Combine 1 can of white kidney beans and 2 cups broth in a blender. Blend to a smooth puree and pour into a large saucepan. Add remaining beans, remaining broth, tomatoes, onion, garlic, basil, thyme, and black pepper. Bring soup to a boil over medium-high heat, about 5 minutes. Reduce heat to a simmer, cover, and cook until beans are tender, 10 to 15 minutes.
Ingredients
3 cloves garlic, minced
2 teaspoons dried basil
4 cups vegetable broth, divided
4 (14 ounce) cans white kidney beans
1 (14.5 ounce) can fire-roasted diced tomatoes (such as Muir Glen®)
