Tomato Basil White Bean Soup
Use fresh basil for the best flavor in this simple to prepare soup. Make a double batch and freeze individual servings in airtight containers. Freeze for up to 6 months
Ingredients
- 1 teaspoon Canola Oil
- ½ cup Onion diced
- ¼ cup Celery diced
- 1 clove Garlic minced
- ¼ cup Fresh Basil chopped
- 1 (14-ounce) can No Salt Added Diced Tomatoes
- 1 (15-ounce) can No Salt Added Cannellini Beans drained and rinsed
- 1 cup Low Sodium Vegetable Broth
- ⅛ teaspoon Kosher Salt
- ⅛ teaspoon Black Pepper
Instructions
- Heat oil in a large saucepan over medium heat. Add onion, celery, and garlic. Cook and stir for about 2 minutes, or until vegetables start to soften.Stir in basil, tomatoes, cannellini beans, broth, salt, and pepper. Bring to a simmer. Cover and reduce heat to simmer for at least 15 minutes.
To Make a Freezer Meal:
- Let soup cool for 15 minutes. Ladle into four 1½-cup airtight containers. Seal and label. Freeze for up to 6 months.Reheat in microwave or stovetop.
Nutrition Facts
Tomato Basil White Bean Soup
Serving Size
1 cup
Amount per Serving
Calories
133
% Daily Value*
Fat
2
g
3
%
Cholesterol
1
mg
0
%
Sodium
103
mg
4
%
Carbohydrates
22
g
8
%
Fiber
6
g
25
%
Sugar
4
g
4
%
Protein
7
g
14
%
Carb Count
1.5
9
%
* Percent Daily Values are based on a 2000 calorie diet.
Food Groups ***Vegetable = 1 servings, Legumes = 1 serving
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