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–+ servings
Tomato Basil White Bean Soup in a bowl

Tomato Basil White Bean Soup

Tonia Bloom
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
4 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Lunch, Side Dish
Servings 4

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.
    Tomato Basil White Bean Soup packaged for freezer
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.
Keyword Bean Dishes, Freezer Meals, Heart Healthy, High Fiber, Meatless Meals, Soups - First Course, Vegetable Dishes
Food Groups ***Vegetable = 1 servings, Legumes = 1 serving
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