Low Fat Tomato Cannellini Bean Soup

Kathie Carr

By
@kathiecc

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.


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Comments:

Serves:

2

Prep:

5 Min

Cook:

30 Min

Ingredients

1 can(s)
(28 ounces) chopped tomatoes
1 can(s)
(14 ounces) cannellini beans or white beans, drained
1 small
red onion, chopped
1
carrot chopped
1 Tbsp
fresh basil, chopped (or 1 teaspoon dried)
salt and freshly ground black pepper to taste
1/4 c
chopped fresh parsley

OPTIONAL INGREDIENTS. USE ANY OR ALL IF YOU LIKE:

1/2-1 c
left-over cooked ground beef or chicken
1 pinch
red pepper flakes
1 clove
minced fresh garlic
1/2 c
corn, chopped celery, or other vegetables

Directions Step-By-Step

1
Recipe 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.
2
Remove cover and cook 5-6 minutes more to thicken up the liquid a bit. Serve hot garnished with fresh parsley.

About this Recipe

Course/Dish: Bean Soups
Other Tag: Quick & Easy