Italian White Bean Soup (Clean Eating)

When I was diagnosed with rheumatoid arthritis, all I could think of was getting off all of the dangerous prescriptions they put me on. I started on a clean-eating kick and I am now in remission. This is one of my favorite recipes that got me through it.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 258 Calories

Ingredients

• ⅛ teaspoon ground black pepper
• ½ cup chopped onion
• 3 cloves garlic, minced
• ½ teaspoon dried thyme
• 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®)

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.