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Artichoke & White Bean Soup
EatingWell Test Kitchen
“Pureed artichokes and beans become luxuriously rich and creamy in this quick and simple soup. Make it a meal: Garlic-Tomato Toasts and a simple salad turn this blender soup into a tasty dinner.”
1 14-ounce can artichoke hearts, drained
1 15-ounce can cannellini beans,rinsed
1 garlic clove,minced
1 teaspoon extra-virgin olive oil
1 14-ounce can reduced-sodium chicken broth
Salt & freshly ground pepper to taste
Chopped fresh mint for garnish
Fat-free croutons, for garnish
1Puree artichokes and beans in a food processor.
2Heat oil in a saucepan over medium heat. Add garlic and saute until fragrant. Add the puree and broth and heat through. Season with salt and pepper. Garnish with mint and croutons.