low fat tomato cannellini bean soup
(1 rating)
I found this recipe in a newspaper. Its very easy, low fat, and high in fiber. You can change or add spices to your liking. You can also add cooked ground beef or cooked chicken. This is a great way to use up a small amount of left-over meat or vegetables.
►
(1 rating)
yield
2 serving(s)
prep time
5 Min
cook time
30 Min
Ingredients For low fat tomato cannellini bean soup
-
1 can(28 ounces) chopped tomatoes
-
1 can(14 ounces) cannellini beans or white beans, drained
-
1 smred onion, chopped
-
1carrot chopped
-
1 Tbspfresh basil, chopped (or 1 teaspoon dried)
-
salt and freshly ground black pepper to taste
-
1/4 cchopped fresh parsley
- OPTIONAL INGREDIENTS. USE ANY OR ALL IF YOU LIKE:
-
1/2-1 cleft-over cooked ground beef or chicken
-
1 pinchred pepper flakes
-
1 cloveminced fresh garlic
-
1/2 ccorn, chopped celery, or other vegetables
How To Make low fat tomato cannellini bean soup
-
1Recipe can be doubled if desired. Mix tomatoes, beans, onion, carrot, basil, salt, and pepper in saucepan. Add any of the optional ingredients you wish. Cover and cook over medium heat until onions and carrots are cooked to your liking. I prefer them crisp (takes about 20 minutes) but you may like them cooked longer.
-
2Remove cover and cook 5-6 minutes more to thicken up the liquid a bit. Serve hot garnished with fresh parsley.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT