Low-Salt White Bean Soup

Bean soups can be chunky or pureed. If you prefer a puree, put everything into a blender once it’s been cooked, one cup at a time, and blend until creamy.

Serves: 4Hands-on: 10 minutesTotal: 10 hours 25 minutesDifficulty: Easy

Serves: 4

Ingredients

  • ¼ cup olive oil
  • 2 cans (15.5 oz.) low-sodium white beans, drained and rinsed
  • 5 garlic cloves, peeled and crushed
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 16 oz. low-sodium chicken broth
  • 6 cups water
  • 1 bay leaf
  • ¼ cup chopped parsley

Directions

  • Add the olive oil, beans, garlic, carrots, celery, chicken broth, and water to a large pot and bring to a boil. Cook for 15 minutes.
  • Reduce heat to a simmer; add the bay leaf and parsley. Continue to simmer until the flavors develop, about 10 minutes, then serve.

Recipe Information

Serves: 4

Ingredients

  • ¼ cup olive oil
  • 2 cans (15.5 oz.) low-sodium white beans, drained and rinsed
  • 5 garlic cloves, peeled and crushed
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 16 oz. low-sodium chicken broth
  • 6 cups water
  • 1 bay leaf
  • ¼ cup chopped parsley

Directions

  • Add the olive oil, beans, garlic, carrots, celery, chicken broth, and water to a large pot and bring to a boil. Cook for 15 minutes.
  • Reduce heat to a simmer; add the bay leaf and parsley. Continue to simmer until the flavors develop, about 10 minutes, then serve.

Nutrition Information

Nutrition Information
Amount per serving
Calories410
Total Fat16g
Saturated Fat2.5g
Cholesterol0mg
Sodium400mg
Total Carbohydrate53g
Dietary Fiber12g
Sugars5g
Protein19g