Artichoke, Basil, and White Bean Soup

E-MAIL

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ingredients

2 (14-oz.) cans artichoke hearts, drained
2 (15-oz.) cans cannellini beans
2 Tbsp. olive oil
6 garlic cloves, minced
1 cup minced onion
4 cups low-fat, reduced-sodium chicken broth
1/2 cup minced basil
1/4 tsp. crushed red pepper
Fresh ground pepper and salt to taste
1/4 cup toasted slivered almond

preparation

7 servings
Serving size: 1 cup
Preparation time: 15 minutes
Cooking time: 15 minutes

1. Puree the artichoke hearts and beans together in a food processor or blender. Set aside.

2. In a saucepot over medium-high heat, heat the oil. Add the garlic and onion and sauté for 5 minutes.

3. Add the puree and broth and bring to a simmer. Add the basil, crushed red pepper, salt, and pepper. Heat for 3 minutes. Garnish each serving with almonds.

nutrition

Starch exchanges 1
Vegetable exchanges 1
Lean meat exchanges 1
Fat exchanges 1

Amount per serving

Calories 205
    Calories from Fat 65
Total Fat 7 g
    Saturated Fat 0.8 g
    Trans Fat 0 g
Cholesterol 0 mg
Sodium 740 mg (without added salt)*
Total Carbohydrate 27 g
    Dietary Fiber 7 g
    Sugars 3 g
Protein 9 g
*Not appropriate for low-sodium diets.