This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Beware the hobby that eats." -Benjamin Franklin
This soup just tastes like a crisp, cold day. The great tart tomato flavor blends so well with the basil and oregano and the goat cheese adds a touch of creaminess. Serve it like your mom used to, with a grilled cheese sandwich, or pile on the veggies with a side salad.
Servings: 4 | Serving size: about 2 cups as an entree
Cooking Time: 90 Minutes
This recipe can easily be multiplied, divided by 2, and makes great leftovers.
Place the olive oil in a large saucepan over medium-high heat.
Add the onion and cook for another three minutes. Stir frequently.
Add the celery and cook for another three minutes. Stir frequently.
Add the tomatoes, water, salt, pepper, basil and oregano.
Add 1 cup of the white beans.
Stir and reduce heat to medium-low.
Cover and simmer for 60 minutes, stirring occasionally.
Allow to cool slightly, then using an immersion blender, puree the soup until almost smooth.
Return to low heat.
Add the remaining white beans and the goat cheese.
Stir until the cheese is melted. Serve.
Serving size: about 2 cups as an entree
|Calories 331||Calories from Fat 55|
|% Daily Value|
|Total Fat 5g||10%|
|Saturated Fat 2g||11%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 53g||18%|
|Dietary Fiber 13g||46%|
|Vitamin A 13%||Vitamin C 43%|
|Calcium 27%||Iron 43%|
|Vitamin K 36 mcg||Potassium 1408 mg|
|Magnesium 126 mg|