Low Fat Tomato Cannellini Bean Soup

Kathie Carr


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 vote

5 Min
30 Min


  • 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

  • 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

How to Make Low Fat Tomato Cannellini Bean Soup


  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.

Printable Recipe Card

About Low Fat Tomato Cannellini Bean Soup

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

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