MENU

Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Good intentions are not enough. They've never put an onion in the soup yet."
- Sonya Levien, Screenwriter

The refrigerator light goes on...

Soups that are chunky and full of body are great for a cold weather meal. Filling, warming and so satisfying. The key for this soup is cutting the veggies in a large dice and using larger white beans like the cannellini. Slow simmering softens the beans and veggies and adds to the creamy texture.

Canned Tomatoes

I love canned tomatoes. They are a fantastic product because it means that fairly good tomatoes are available to you for sauces and such year round. Experiment with different brands to find a quality product that you like. My favorite brand is Muir Glen Organic tomatoes. They are consistently bright red and flavorful. You can buy whole, peeled, not peeled, crushed, etc

 

Tomato and White Bean Soup



Servings = 4 | Serving size =about 2 cups

Cooking Time = 75 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

Keeps well for 2-4 days in the refrigerator. Reheat in the microwave for 1 minute loosely covered, stir, then heat another minute.

2 tsp olive oil
2 large white onions (large dice)
4 large ribs celery (large dice)
2 15 ounce can no salt added diced tomatoes
2 15 ounce can no salt added cannellini beans (NOT drained and rinsed)
2 cups water
1/2 tsp dried marjoram
1 tsp dried oregano
1/2 tsp dried rosemary
1/2 tsp salt
fresh ground black pepper (to taste)
4 ounces goat cheese

Place the olive oil in a medium stock pot or 4 quart sauce pan over medium heat.

Add the onion and celery and cook for about 7 to 8 minutes. Stir frequently.

Add the tomatoes, beans (with liquid), water, marjoram, oregano, rosemary, salt and pepper.

Bring the soup to a simmer and reduce the heat to a slow simmer. Cook for about 45 minutes. Stir occasionally.

Remove the soup from the heat, stir and let cool for about 5 minutes. Add the goat cheese and stir until melted.

Serve.

Nutrition Facts

Serving size = about 2 cups

Servings = 4

.

Amount Per Serving

Calories 366 Calories from Fat 82
  % Daily Value
Total Fat 8g 14%
    Saturated Fat 4g 19%
    Monounsaturated Fat 3g  
    Trans Fat 0g  
Cholesterol 13mg 4%
Sodium 458mg 18%
Total Carbohydrates 53g 17%
    Dietary Fiber 13g 45%
    Sugars 10g  
Protein 20g  
Vitamin A 13% Vitamin C 42%
Calcium 28% Iron 42%
Vitamin K 26 mcg Potassium 1374 mg
Magnesium 126 mg