This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
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.
"If you are a dreamer, come in. If you are a dreamer, a wisher, a liar, a hoper, a prayer, a magic-bean-buyer. If you're a pretender, come sit by my fire, for we have some flax-golden tales to spin. Come in! Come in!" -Shel Silverstein, Poet
This soup has a warm, savory Italian flavor that really complements the creamy white beans.
Servings: 4 | Serving size: about 1 cup
Cooking Time: 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe can be divisible by 2.
This recipe makes great leftovers - like many soups, it's actually better the next day. Reheat gently.
|1 tsp||olive oil|
|1 large||onion (minced)|
|2 15 ounce can||no salt added white beans (drained and rinsed)|
|1 tsp||fennel seed (crushed into powder)|
|1/2 tsp||dried basil leaves|
|1/2 tsp||dried oregano leaves|
|1/2 tsp||dried marjoram leaves|
|1 Tbsp||no salt added tomato paste|
|1 tsp||Dijon mustard|
|fresh ground black pepper (to taste)|
Place the olive oil in a medium sauce pan over medium heat.
Add the onion and cook for about 3 minutes.
Add the beans, water, fennel, basil, oregano, marjoram, tomato paste, mustard, salt and pepper.
Simmer over medium heat, stirring occasionally.
As the beans cook, add additional water to keep the beans from getting too dried out. Mash some of the beans against the side of the pot as you stir.
After about 20 – 25 minutes the soup begins to thicken up.
Serving size: about 1 cup
|Calories 241||Calories from Fat 20|
|% Daily Value|
|Total Fat 2g||4%|
|Saturated Fat <1g||2%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 44g||14%|
|Dietary Fiber 15g||55%|
|Vitamin A 1%||Vitamin C 11%|
|Calcium 14%||Iron 23%|
|Vitamin K 4 mcg||Potassium 803 mg|
|Magnesium 105 mg|