Creamy White Bean Soup with Basil and Olive Oil
Summary
White bean soup is a Tuscan classic. White beans are a great source of fiber. Use jarred white beans if available—they are superior to canned.
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- Servings
- 6 Servings
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- Serving size
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1/6 recipe
Ingredients
Ingredients
- Extra Virgin Olive Oil
- 1 tbsp
- 1 tbsp
- medium onion (chopped)
- 1/2
- 1/2
- garlic (minced)
- 2 clove
- 2 clove
- ripe tomato (chopped)
- 1
- 1
- dried oregano (dried)
- 2 tsp
- 2 tsp
- crushed red pepper flakes
- 1 pinch
- 1 ml
- cannellini beans (20-ounce jar, drained and rinsed)
- 1
- 1
- low sodium vegetable broth (low-sodium)
- 4 cup
- 4 cup
- fresh basil leaves (minced)
- 6
- 6
- Juice of 1 fresh lemon
- 1
- 1
- Sea salt, to taste
- 1
- 1
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Directions
Directions
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Heat oil in a large skillet saucepot over medium heat. Sauté the onion and garlic for 1 minute, stirring often.
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Add the tomato, oregano and crushed chili flakes. Continue to sauté for another minute. Add the beans and broth. Bring to a boil, lower to a simmer and cook uncovered for 35 minutes until smooth and creamy.
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Add the basil and lemon juice, season to taste with salt.