Artichoke & White Bean Soup

From EatingWell: April 1998 — Subscribe Now!

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:

"It was very tasty. I did add a head of roasted garlic instead of sauteeing a clove. I had soy crisps with it instead of croutons. I think next time I will add roasted red peppers in the soup. christine, Plymouth, MA "

4 servings, 1 cup each

Active Time: 15 minutes

Total Time: 15 minutes

Nutrition Profile

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.

1 Carbohydrate Serving

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