Recipe: Italian White Bean Soup

Italian White Bean Soup
Source: the American Institute for Cancer Research
Makes 4 servings.

2 cans (15.5 oz. each) white kidney beans (cannellini) or Great Northern beans, drained and rinsed
4 cups non-fat, reduced sodium chicken broth, divided
1/2 cup chopped onion
2 cloves garlic, minced
1 can (16 oz.) whole tomatoes with no salt, undrained, chopped or 4-6 fresh plum tomatoes
2 tsp. dried basil
1/2 tsp. dried thyme leaves
1/8 tsp. white pepper

Combine one can of beans with two cups of the broth in a blender or food processor and blend until a smooth puree. Transfer to a large saucepan. Stir in remaining ingredients. Bring to a boil over high heat, then reduce heat and simmer, covered, about 10 to 15 minutes, or until beans and tomatoes reach desired tenderness.

Per serving: 203 calories, 1 g. total fat (<1 g. saturated fat), 37 g. carbohydrate, 12 g. protein, 10 g. dietary fiber, 744 mg. sodium.