White Bean and Tomato Soup by Nancy T. Maar
The fresh vegetables and herbs give this soup a very fresh taste, and the lemon juice adds kick.
Yields 12 servings; serving size 8 ounces
Calories: 138.97
Protein: 8.16 grams
Carbohydrates: 20.57 grams
Sugar: 3.17 grams
Fat: 3.62 grams
2 tablespoons olive oil
1 large Vidalia or other sweet white onion, chopped
2 cloves garlic, chopped
1 teaspoon Splenda
1 bunch fresh basil, torn in small pieces
½ bunch Italian flat-leaf parsley, chopped
Salt and freshly ground pepper to taste
1 28-ounce can crushed tomatoes
Juice of 1 lemon
2 18-ounce cans beef broth
2 13-ounce cans white beans, drained and rinsed
Heat the oil in a large soup kettle over medium heat. Sauté the onion and garlic. Stir in the Splenda and add the rest of the ingredients.
Bring to a boil. Reduce heat and cover. Simmer for 15 minutes and serve.
Eat Beans!
Beans are a great source of fiber and protein. They are versatile. You can use beans in savory dishes and to complement onions and garlic. They also work well with sweet/hot concoctions such as this recipe. The best thing about beans is they are cheap. If you are on a tight budget, buy dry beans and soak them overnight before cooking.
