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Cannellini Bean Soup

Servings = 4 | Serving size =about 1 1/2 cups

This recipe can be multiplied by 2.

This recipe can be divisible by 2.

This recipe is good served chilled and will keep well in the refrigerator about 72 hours.

Note: This recipe is labeled 30 minutes if you use canned beans. Using dried beans will increase the time required to 90 minutes after you soak the dried beans overnight.

Serve with a 2 ounce whole grain or gluten-free roll.

AND

Serve with Caesar Salad or Roasted Beet and Fennel Salad

2 1/3 cups	cannellini beans (or 2 15-ounce cans no salt added cannellini beans)
3 quarts	water
1 tsp	olive oil
2 cloves	garlic (minced)
1 large	white onion (diced)
2 cups	low sodium chicken stock
1/4 tsp	salt
2	ribs celery with leaves (minced)
2 Tbsp	fresh oregano
	fresh ground black pepper

Place the beans in a large pot and cover with water. Let the beans soak overnight. Drain the beans the next day and cover with water, then place over medium-high heat. Bring to a boil and reduce the heat to a simmer. Let the beans cook for about an hour until soft.

Drain the beans and set aside. Rinse the pot well. (Alternatively use 2 - 15 ounce cans no salt added cannellini beans.)

Place the olive oil in the same pot over medium heat. Add the garlic and white onion. Cook slowly over medium until the onions are translucent. Add the beans back to the pot and stir well.

Add the chicken stock and salt. Cook for about 10 minutes stirring occasionally. Add the celery, fresh oregano and black pepper. Cook for about 20 minutes.

Using a stick blender (or a conventional blender in batches), blend the soup until it is pureed. The soup may be served hot or chilled.

Nutrition Facts

Serving size: about 1 1/2 cups | Servings 4

Calories 225 | Calories from Fat 21

Amount Per Serving (% Daily Value)

Total Fat 2g (4%) | Saturated Fat 1g (3%)

Monounsaturated Fat 1g | Trans Fat 0g

Cholesterol 0 mg (0 %) | Sodium 207 mg (9 %)

Total Carbohydrates 39g (13%) | Sugars 3g

Dietary Fiber 9g (34%) | Protein 14g

Vitamin A 33% | Vitamin C 7 % | Calcium 14% | Iron 29%

Vitamin K 14 mcg  | Potassium  917 mg | Magnesium  87 mg