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.
- 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
- 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.
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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- Ease of Preparation
- Total Time
- 15 minutes or less
- Main Ingredient
- April 1998