Fresh herbal overtones lift the flavor of this instant soup. White beans make a creamy base for soups, dips, and sauces.

　　

Ingredients

6 servings

　　Two 16-ounce cans cannellini (large white beans), drained and rinsed

　　One 28-ounce can stewed low-sodium tomatoes

　　2 scallions, green parts only, chopped

　　2 tablespoons minced fresh cilantro, parsley, or dill, or to taste

　　1 to 2 teaspoons salt-free herb-and-spice seasoning mix, or to taste

　　Freshly ground pepper to taste

　　

Step 1

Reserve half of the beans and place the rest in a food processor along with the remaining ingredients.

　　

Step 2

Puree until smooth. Transfer to a serving container if serving cold or to a large saucepan if serving hot. Stir in the reserved beans.

　　

Step 3

Serve at once if you’d like this at room temperature, or cover and refrigerate until chilled if desired. If you’d like to serve this warm, heat slowly in a large saucepan, and serve.

　　

nutrition information

Step 4

Calories: 179

　　

Step 5

Total Fat: 0g

　　

Step 6

Protein: 9g

　　

Step 7

Carbohydrate: 34g

　　

Step 8

Cholesterol: 0mg

　　

Step 9

Sodium: 344mg

　　The Vegetarian 5-Ingredient Gourmet