Artichoke & White Bean Soup

From EatingWell: April 1998

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.

READER'S COMMENT:

"Absolutely loved it.. A huge hit - but made the following alterations: added the following to soup while cooking: a dash of red pepper just to add slight "edge"; sea salt; 1 T lemon juice; 1/4 C half and half; 1 T butter; ham hock...

4 servings, 1 cup each

Active Time: 15 minutes

Total Time: 15 minutes

Nutrition Profile

View Our Nutrition Guidelines »

Ingredients

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

Preparation

Puree artichokes and beans in a food processor.
Heat oil in a saucepan over medium heat. Add garlic and sauté until fragrant. Add the puree and broth and heat through. Season with salt and pepper. Garnish with mint and croutons.

Nutrition

Per serving: 107 calories; 2 g fat ( 0 g sat , 1 g mono ); 2 mg cholesterol; 20 g carbohydrates; 8 g protein; 6 g fiber; 693 mg sodium; 236 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 starch, 1 vegetable, 1 plant-based protein

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