Creamy White Bean Soup with Basil and Olive Oil

Creamy White Bean Soup with Basil and Olive Oil
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.

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.

  • Servings
    6 Servings
  • Serving size
    1/6 recipe
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1/6 recipe
  • Amount per serving Calories 115

  • Total Fat 2.5g
    • Saturated Fat 0.4g
  • Cholesterol 0mg
  • Sodium 200mg
  • Total Carbohydrate 18g
    • Dietary Fiber 6g
    • Total Sugars 4g
  • Protein 5g
  • Potassium 425mg

Choices/Exchanges: 1 Starch, 1 Lean meat



  • Extra Virgin Olive Oil
    1 tbsp
  • medium onion (chopped)
  • garlic (minced)
    2 clove
  • ripe tomato (chopped)
  • dried oregano (dried)
    2 tsp
  • crushed red pepper flakes
    1 pinch
  • cannellini beans (20-ounce jar, drained and rinsed)
  • low sodium vegetable broth (low-sodium)
    4 cup
  • fresh basil leaves (minced)
  • Juice of 1 fresh lemon
  • Sea salt, to taste


  1. Heat oil in a large skillet saucepot over medium heat. Sauté the onion and garlic for 1 minute, stirring often.

  2. 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.

  3. Add the basil and lemon juice, season to taste with salt.