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Cannellini Bean Soup
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- cook: 0 hr
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A dietary staple in Italian cuisine, cannellini beans bring tremendous flavor to this soup. Make it a day ahead of time -- it will taste even better when you're ready to eat it. From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
Ingredients
- 2 1/2 cups dry cannellini beans
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 onions, chopped (about 2 cups)
- 3 cloves garlic, minced
- 5 small (6-inch) long carrots, peeled, halved lengthwise, and sliced (about 1 1/4 cups)
- 4 celery stalks (the tender inner stalks with leaves), peeled and chopped (about 1 1/4 cups)
- 1/2 cup chopped tomatoes, fresh or canned
- 1/4 cup fresh basil leaves
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon coarse salt
- Freshly grated Parmesan cheese
- Freshly ground black pepper
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 136 % Daily Value *
- Total Fat: 5 g 8.2%
- Saturated Fat: 1 g 3.78%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 940 mg 39.15%
- Calcium: 54 mg 5.42%
- Potassium: 98 mg 2.81%
- Magnesium: 0 mg 0%
- Iron: 1 mg 7.88%
- Zinc: 0 mg 0%
- Total Carbohydrate: 17 g %
- Dietary Fiber: 5 g 18.49%
- Sugar: 3 g
- Protein: 6 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 7.57%
- Vitamin C 12.75%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat1
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch1
- Exchange - Vegetables1
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total1 oz-eq
