Related recipes: Beans and Grains, Celery,
Corn-Free, Dairy-Free, Easy,
Fall, Garlic, Herbs,
High Fiber, Italian, Low-Fat,
Onions, Soups, Soups/Salads, Soy-Free,
Tomatoes, Vegan, Vegetarian
Smooth, creamy white beans make this a flavorful yet hearty
soup. Use good quality canned white beans and serve with a salad and Italian bread.
Preparation facts
Servings: 6
Yield: 12 cups (3L)
Ingredients
2 Tbs (30mL) olive oil
1 medium onion, chopped
2 stalks celery, chopped
4 cloves garlic, minced
3 cups (680g) canned tomatoes (1 28-ounce can)
6 cups (900g) canned white beans (3 15-ounce cans), undrained
5 cups (1.25L) water
1/2 tsp (3g) salt (sea salt if on a corn-free diet*)
Freshly ground pepper, to taste
1 cup (75g) pasta shells, or other small pasta shape
1/4 cup (9g) fresh basil leaves, coarsely chopped
Directions
Heat olive oil in a large soup pot and sauté onions, celery, and
garlic until tender.
Add the canned tomatoes and cook over medium heat, breaking up the
tomatoes with a spoon, so they are in small pieces.
Cover and cook for about 20 minutes, covered, stirring
occasionally.
Add the canned beans with their liquid, the water, salt, and pepper,
and cook over medium heat for another 20 minutes, until the beans are soft and begin to break
apart.
Add the pasta to the soup, and cook for another 5–10 minutes
until the pasta is cooked through.
Ladle into bowls and top with the basil leaves as a flavorful
garnish.
* Allergy notes: People following a corn-free diet should avoid iodized
salt since it contains dextrose, which should be avoided by those allergic to corn.
Nutrition facts
Serving Size 1 serving
Calories 383
Calories from Fat 49 (13%)
% Daily Value*
9%Total Fat 6g
4%Saturated
Fat 0.9g
Polyunsaturated Fat 0.9g
Monounsaturated Fat 3.4g
0%Cholesterol 0mg
27%Sodium 649mg
37%Potassium 1301mg
22%Total
Carbohydrate 65g
53%Dietary
Fiber 13.3g
Sugars 3g
Sugar Alcohols 0g
42%Protein 21g