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low fat tomato cannellini bean soup

(1 RATING)
42 Pinches 4 Photos
kathiecc avatar
North Liberty, IN
Updated on Mar 30, 2012

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.

prep time 5 Min
cook time 30 Min
method ---
yield 2 serving(s)

Ingredients

  • 1 can (28 ounces) chopped tomatoes
  • 1 can (14 ounces) cannellini beans or white beans, drained
  • 1 small red onion, chopped
  • 1 - carrot chopped
  • 1 tablespoon fresh basil, chopped (or 1 teaspoon dried)
  • - salt and freshly ground black pepper to taste
  • 1/4 cup chopped fresh parsley
  • OPTIONAL INGREDIENTS. USE ANY OR ALL IF YOU LIKE:
  • 1/2-1 cup left-over cooked ground beef or chicken
  • 1 pinch red pepper flakes
  • 1 clove minced fresh garlic
  • 1/2 cup corn, chopped celery, or other vegetables

How To Make low fat tomato cannellini bean soup

  • 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.
  • Step 2
    Remove 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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