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Cannellini Soup

Make Cannellini Soup at home with Extra Virgin Olive Oil, Garlic, Nonfat Vegetarian Beef Broth, Fresh Flat Leaf Parsley, and Toasted Thick Crusty Bread Slices. Serves 4. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 tbsp
• 1 tsp
• 1 cup
• 2 tbsp
• 4

Method (preview)

1. 1

   Note 1: Original recipe used 1/2 C extra virgin olive oil

2. 2

   Put the oil and garlic in a saucepan.

3. 3

   Cook over moderate heat, stirring, until the garlic is a pale gold.

4. 4

   Add the beans and a pinch of salt and pepper.

5. 5

   Cover and cook gently for 5 min.

6. 6

   Transfer 1/2 C of the beans to a food mill or processor or blender, add the broth and puree back into the pan.

7. 7

   Simmer the soup for 5 min, then season with salt and pepper.

8. 8

   Swirl in the parsley.

9. 9

   Ladle the soup over the toasted bread and serve.

10. 10

    NOTES: Cal 473.3

11. 11

    Total Fat 8.6g

12. 12

    Sat Fat 1.3g

13. 13

    Carb 74.9g

14. 14

    Fib 16.1g

15. 15

    Pro 28.9g

16. 16

    Sod 289mg

17. 17

    CFF 15.7%