Navy Bean Soup
Two tablespoons of fresh rosemary can be substituted for the 2 tablespoons of fresh sage called for.
Serves: 6Hands-on: 10 minutesTotal: 55 minutesDifficulty: Easy
- 2 cans (12 oz.) navy beans, drained and rinsed
- 3 Tbsp. olive oil, divided
- ½ cup chopped leek
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 5 cups reduced-sodium, fat-free chicken broth
- 1 tsp. chili powder
- 1½ Tbsp. lemon juice
- 2 Tbsp. chopped sage
- 6 small slices white bread, toasted
- Reserve 1 cup beans for garnish and set aside.
- Heat 2 tablespoons oil in a large soup pot or Dutch oven; add the leek and cook until golden brown. Add the tomato sauce, remaining beans, and garlic, stirring to combine. Add the chicken broth, chili powder, and lemon juice, and stir to blend. Heat to a simmer and cook for about 20 minutes.
- Remove from heat and allow to cool slightly. Purée the soup in a blender or food processor and return it to the pot. Heat the rest of the olive oil in a skillet, add the sage, and sauté for a few minutes. Add this mixture to the soup pot; bring it to a simmer and cook for another 20 minutes. To serve, place a slice of bread in each serving bowl and ladle the soup over the top. Garnish with reserved beans.