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Cannellini and Butter Bean Soup

Cannellini and Butter Bean Soup

November 29, 2016
Course
Serves 6

This bean based soup packs a lot of fiber, advised for diverticulosis, and the pancetta adds another layer of flavor.

Ingredients

  • 1 Tablespoon
    olive oil
  • 3
    slices pancetta, chopped
  • 3
    garlic cloves, minced
  • 2
    medium onions, chopped
  • 28 Ounces
    cannellini beans, drained and rinsed
  • 28 Ounces
    butter (lima) beans, drained and rinsed
  • 2 Teaspoons
    thyme, fresh, chopped
  • 1 Tablespoon
    balsamic vinegar
  • 6 Cups
    vegetable stock

Instructions

  1. In a large soup pot, heat olive oil over medium-high heat. Cook pancetta until crisp.

  2. Add garlic and onions. Cook until onions are tender, about 5 minutes.

  3. Stir in beans, thyme, vinegar and vegetable stock. Bring pot to a boil, reduce heat and simmer uncovered for 25 minutes. Serve.

Nutrition:

Nutrition Facts

6 servings per recipe

Serving size1/6 of recipe

Amount per serving

Calories280
% Daily Value*
Total Fat 5g6%
Saturated Fat 1g5%
Trans Fat 0g
Cholesterol 3mg1%
Sodium 935mg41%
Total Carbohydrate 40g15%
Dietary Fiber 10.5g38%
Total Sugars 2g
Includes 0g Added Sugars0%
Protein 14.5g
Vitamin D 0mcg0%
Calcium 45mg3%
Iron 3mg17%
Potassium 635mg14%

*DV based on a 2,000 calorie diet.

Reviews

  1. Judith

    ()

    Can someone recovering eat this soup

  2. JL

    ()

    I believe you forgot to list kale, or escarole in the ingredient list. Can’t wait to try this!

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