Heart Healthy Tomato Bean Soup, Low Fat

Kathie Carr


This is a good soup, and healthy, too!

pinch tips: How to Peel Potatoes




15 Min


10 Min


1 Tbsp
olive oil
4 clove
garlic, minced
1/2-1 tsp
chili powder
1 can(s)
(14 1/2 ounce) diced tomatoes
1 can(s)
(46 ounces) salt free tomato juice
1 can(s)
(15 ounce) cannelli beans (white beans) or kidney beans
fresh basil or parsley for garnish, optional

Directions Step-By-Step

Heat olive oil in a dutch oven or soup pot over low heat. Saute garlic with chili powder for 2 or 3 minmutes. Add tomatoes and juice. Simmer for 10-15 minutes.
Just before serving add beans and adjust seasonings, adding salt substitute and freshly ground black papper to taste. Garnish with chopped fresh basil or parsley.
NOTE: This soup is good served with French bread slices, brushed with olive oil and sprinkled with a little garlic powder, then baked about 5 minutes.

This makes a nice crunchy garlic toast with little fat.

About this Recipe

Course/Dish: Bean Soups, Vegetable Soup
Other Tag: Healthy